Summary

Ingredients

• 900 g black salsify (s), fresh
• 0.5 ½ lemon (n)
• 200 ml poultry stock
• 300 ml cream
• 1 pinch (s) pepper
• 1 pinch (s) salt
• 1 vanilla pod (s)

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Instructions

1. Peel the black salsify and put them in lemon water, then I cut the roots diagonally into approx. 1cm pieces.
2. Bring the poultry stock and cream to the boil, bring the pulp of the vanilla pod and the pod to the boil and reduce by half. Cook the sliced salsify in the remaining liquid and season with salt and pepper.