Ligurian Salsify Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 750 g black salsify (s)
- 1 ½ lemon (s), juice it
- 1 onion (s), finely diced
- 1 bunch parsley, smooth, finely diced
- some olive oil, good
- 1 teaspoon flour
- 300 ml vegetable stock
- 2 egg yolks
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Carefully wash and peel the salsify, cut into bite-sized pieces and immediately place in a bowl with cold water and a little lemon juice.
- Heat oil in a saucepan and add the onions and some of the parsley. Add the black salsify, salt and sweat for 5 minutes. Dust with the flour and let it take on some color, then deglaze with the stock and simmer for 15 minutes on a low heat. Finally, whisk the egg yolks with approx. 2 tablespoons of stock and the juice of half a lemon and add to the ragout. Don`t cook anymore! Season with salt and pepper and serve garnished with parsley.
- In addition, e.g., boiled potatoes.
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