Baked Black Salsify Pork Slices
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g black salsify (s), fresh
- 400 g pork, sliced
- 2 shallot (s)
- 2 tablespoon clarified butter
- 2 tablespoon flour
- 250 ml milk
- 250 ml vegetable stock
- 1 lemon (s), including the juice
- salt and pepper
- 1 pinch nutmeg, freshly grated
- some rapeseed oil
- 100 g Gouda
Print Recipe
Pin Recipe Instructions
- Roughly brush the fresh salsify under running water with a brush.
- Fill a large saucepan with about 2 cm of water and bring the water to a boil.
- Place the salsify with their skin in a steamer or a large sieve, halve the sticks if necessary and place them in the pot. Put a lid on it. Steam the sticks for about 15 minutes, then take them out and remove the peel with a peeler. (The very sticky juice hardly escapes due to the steam and the peel can be easily removed.)
- In the meantime, put a little neutral oil (e.g. rapeseed oil) in a pan and briefly fry the salted and peppered meat in portions. Set the meat aside.
- Then cut the two shallots into small cubes and sauté them with the clarified butter in a small saucepan. Add the flour and make a golden roux. Gradually pour in the broth and then the milk, stirring constantly. Bring the béchamel sauce to the boil, stirring again and again. Let everything simmer gently for 5 - 10 minutes, then season with lemon juice, nutmeg, salt and pepper.
- Cut the peeled salsify into small pieces and place in a baking dish with the meat. Spread the lemon béchamel sauce on top and then top with the grated Gouda cheese.
- Gratinate the casserole in a preheated oven at 180 ° C (top / bottom heat) for about 25 - 30 minutes. This fits e.g., boiled potatoes.
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