Summary

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

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Instructions

1. Roughly brush the fresh salsify under running water with a brush.
2. Fill a large saucepan with about 2 cm of water and bring the water to a boil.
3. 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.)
4. 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.
5. 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.
6. 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.
7. Gratinate the casserole in a preheated oven at 180 ° C (top / bottom heat) for about 25 - 30 minutes. This fits e.g., boiled potatoes.