Summary

Ingredients

• 1 kg black salsify (s) and 50 ml cooking water
• 1 ½ liters water
• 2 tablespoon flour
• 2 tablespoon vinegar
• 375 ml water
• 2 tablespoon vinegar
• 1 teaspoon salt

For the sauce:

• 1 teaspoon butter
• 1 teaspoon oil, (rapeseed oil)
• 1 tablespoon flour
• 2 tablespoon sweet cream
• 1 squirt lemon juice
• vegetable broth, without flavor enhancer
• salt
• Pepper, freshly ground
• 4 tablespoon parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Thoroughly scrub salsify under running water with a brush. They are very sandy and earthy so that takes a little bit of effort! Fill a large bowl with about 1.5 liters of water. Add 2 tablespoons of flour and 2 tablespoons of vinegar to this and mix in well. Cover your hands with a pair of disposable gloves (first aid is good!) And peel the roots with a peeler. Rinse briefly, cut in half and immediately place in the soaking water. This is the only way to keep the bars white and not discolour! Then remove the sticks one by one, let them drain a little and cut into small, bite-sized pieces. In a saucepan, bring the pieces to the boil with water, vinegar and salt. Cook over medium heat for about 20-25 minutes. At the end of the cooking time, test with a knife whether the salsify is done. Then drain and keep about 2 ladles of the cooking water and set aside. For the sauce: Heat the butter and oil in a small saucepan, stir in the flour and sauté. Stir constantly. Use a whisk to stir the cooking water into the roux in stages. Stir diligently and make sure that there are no lumps. Let it boil briefly once, stirring constantly, until the whole thing has thickened a little. Refine the sauce with cream and lemon juice, season with vegetable stock, salt and pepper. Finally stir in the parsley and the drained salsify and serve. Total 5.5 p.