How about using a simple white sauce over the vegetables, then the breadcrumbs, and just topping the whole shebang with 1/2 cup (freshly if you can) grated parmesan. Wouldn't want to overtake the fine oyster flavor of salsify with a "processed cheese food product".
Nice cheese is expensive. I'm in the middle of making cheddar cheese right now. I just put it under 50 lbs of pressure for 24 hours, then it dries for a few days before getting coated with wax and aging for at least a month. I used the left over whey to make ricotta.
So, I'll get 4lbs of cheddar and 1lb of ricotta for cheaper than 1 lb of Gruyere.
Cost is $16.40 (4 gallons whole milk from a local farm). That's $3.28/lb. Plus the chickens will get the spent whey as a treat to drink for the next few days.
I'm anxiously awaiting the taste-test results of your great salsify experiment.
Nice cheese is expensive. I'm in the middle of making cheddar cheese right now. I just put it under 50 lbs of pressure for 24 hours, then it dries for a few days before getting coated with wax and aging for at least a month. I used the left over whey to make ricotta.
So, I'll get 4lbs of cheddar and 1lb of ricotta for cheaper than 1 lb of Gruyere.
Cost is $16.40 (4 gallons whole milk from a local farm). That's $3.28/lb. Plus the chickens will get the spent whey as a treat to drink for the next few days.
I'm anxiously awaiting the taste-test results of your great salsify experiment.
Last edited:
