Black Salsify in Cider Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g black salsify (s)
- 4 apples
- 4 shallot (s)
- 2 tablespoon butter
- 275 ml apple cider
- 100 g sour cream
- salt and pepper
- nutmeg
- Lemon juice
- Parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Thoroughly brush the salsify under running water, then peel, cut into pieces and place in lemon water so that they do not turn brown. Then cook in a little salted water for about 20 to 30 minutes (firm to the bite).
- For the sauce, peel and core the apples and cut into small cubes. Peel and dice the shallots as well.
- Sauté both in the melted butter, deglaze with the apple cider and simmer over a low heat until the apple cubes disintegrate easily. Stir in the sour cream, season with nutmeg, salt and pepper.
- Add the well drained salsify to the sauce and serve with the parsley.
- Tip:
- Put on gloves when peeling the salsify, otherwise your hands will turn brown.
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