Culinary Explorer
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Oxalis
Created by Chef Juliette
Oxalis au gratin brings a bright, sorrel-like root beneath a bronzed finish. Boil it tender, drain it dry, then trust close heat: dryness below makes the crust possible above.
Oxalis au gratin (tart oxalis roots beneath a browned finish) teaches a useful rule: a boiled vegetable must be dry before it receives a gratin. Leave water clinging to the roots and the finish slides into a pale puddle; drain them properly and their lively acidity sits beautifully beneath the buttered crust.
The classical entry is brigade shorthand. It assumes a separate Gratins (No. 268) preparation and a salamander waiting above the range. Your honest equivalent is one shallow, broiler-safe dish beneath a fully heated household broiler. The separate station and holding pans were scaffolding, so they go. The salted boiling, thorough draining, and final gratin stay; those steps are the dish. One cook, one stove, one evening.
Expect tender roots with a bright, sorrel-like edge, their irregular shapes caught beneath an evenly bronzed top. The moment that matters comes between the pot and the gratin dish: dry the oxalis until no cooking water remains.
Ingredients
cultivated edible oxalis tubers
Quantity
About 6 cups (1.4 L / 900 g)
well scrubbed, trimmed, and sorted by size
water
Quantity
10 cups (2.4 L / 2.4 kg)
fine sea salt
Quantity
1 tablespoon (15 ml / 18 g)
| Ingredient | Quantity |
|---|---|
| cultivated edible oxalis tuberswell scrubbed, trimmed, and sorted by size | About 6 cups (1.4 L / 900 g) |
| water | 10 cups (2.4 L / 2.4 kg) |
| fine sea salt | 1 tablespoon (15 ml / 18 g) |
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