Salsify in Butter Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon flour
- 2 tablespoon vinegar
- 1 kg black salsify (s)
- 125 ml milk
- 50 g butter
- 50 grams flour
- 1 small onion (s), finely chopped
- 250 ml meat broth
- 125 ml milk
- salt and pepper
- 1 pinch (s) nutmeg
- 2 teaspoons lemon juice
- 3 tablespoon heavy cream
- 1 egg yolk
- parsley
Print Recipe
Pin Recipe Instructions
- Get rubber gloves to peel the salsify and have them ready, because without them there are brown fingers!
- Mix 1 tablespoon of flour with the vinegar and add about a liter of very cold water. Put on gloves and brush the roots thoroughly, wash, scrape / peel and wash again. Cut into pieces about three centimeters long and put them IMMEDIATELY in the cold vinegar water. This way they keep their fresh, light color.
- Bring some salted water to the boil, pour in 125 ml of milk and boil the well drained (I always rinse them off with fresh water) salsify until half-soft.
- Melt the butter for the sauce and sauté the finely chopped onions. Stir in 50 g of flour with a whisk and deglaze with 125 ml of milk and the meat stock. Carefully season with the spices and lemon juice and bring to the boil briefly. Put the roots in the sauce and cook until soft.
- At the end, add the cream and egg yolks and stir in. Serve with parsley as desired.
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