Salsify and Egg Ragout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- In the meantime, boil the eggs hard, quench them, peel them and cut them in half lengthways.
- At the end of the cooking time, pour the black salsify pieces into a sieve, collecting the cooking water.
- 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.
- Add black salsify and egg halves to the sauce and heat in it.
- Roast the mustard seeds in a small pan without added fat for 1 - 2 minutes, then sprinkle the finished ragout with them.
- Boiled potatoes or mashed potatoes go well as a side dish.
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