Summary

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

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Instructions

1. 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.
2. 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.
3. In addition, e.g., boiled potatoes.