Summary

Ingredients

• 750 g black salsify (s)
• Vinegar or lemon juice
• salt and pepper
• 300 g carrot (s)
• 1 bunch spring onion (s)
• 1 tablespoon mustard
• 50 ml cream
• 2 egg yolks
• 100 ml apple juice
• 75 g cheese, rated (Emmentaler)

Print Recipe Pin Recipe

Instructions

1. Brush the salsify thoroughly under running water. Then peel, cut into pieces and place in vinegar or lemon water so that they don`t turn brown. Boil the roots in a little water with a little salt for about 15 minutes. Wash the carrots, peel them as well and steam them in a little salted water for about 10 minutes. Clean and wash the spring onions, cut into small pieces, add to the carrots and cook for about 5 minutes.
2. Preheat the oven to 200 ° C.
3. Whip the mustard with the cream, egg yolk and apple juice in a hot water bath until thick and frothy. Remove from heat and stir in the grated cheese. Season to taste with salt and pepper. Layer the drained vegetables in an ovenproof dish. Spread the sauce on top and bake the vegetables for 10 minutes.
4. Suitable as a vegetarian dish, but also as an accompaniment to pan-fried foods.