Salsify and Egg Ragout

Summary

Ingredients

• 2 tablespoon white wine vinegar
• 250 ml water
• 250 g black salsify (s)
• 3 egg (s)
• 1 tablespoon butter
• 1 small onion (s), finely chopped
• 40 g Kat ham, finely diced
• 1 tablespoon flour
• 75 ml cream
• 1 teaspoon mustard
• 1 teaspoon sugar
• Salt and pepper, whiter
• 1 tablespoon parsley, finely chopped
• 0.5 teaspoon ½ mustard seeds

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Instructions

1. Mix 1.5 tablespoon vinegar and the water in a bowl. Wash and peel the salsify. Wash again, cut into 3 cm pieces and immediately place in the vinegar water so that they do not discolour.
2. Bring water to the boil in a saucepan with salt and the remaining vinegar as required. Remove the vegetable pieces from the vinegar water with a slotted spoon, place in the saucepan and cook for about 15-20 minutes.
3. In the meantime, boil the eggs hard, quench them, peel them and cut them in half lengthways.
4. At the end of the cooking time, pour the black salsify pieces into a sieve, collecting the cooking water.
5. Heat the butter in a saucepan. Fry the onion and bacon in it until golden. Dust with the flour and mix well. Gradually add the hot vegetable water and the cream and prepare a lump-free sauce while stirring constantly. Stir in the mustard, season with sugar, salt, pepper and parsley and let simmer briefly.
6. Add black salsify and egg halves to the sauce and heat in it.
7. Roast the mustard seeds in a small pan without added fat for 1 - 2 minutes, then sprinkle the finished ragout with them.
8. Boiled potatoes or mashed potatoes go well as a side dish.