Summary

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

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Instructions

1. 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).
2. For the sauce, peel and core the apples and cut into small cubes. Peel and dice the shallots as well.
3. 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.
4. Add the well drained salsify to the sauce and serve with the parsley.
5. Tip:
6. Put on gloves when peeling the salsify, otherwise your hands will turn brown.