Summary

Ingredients

• 3 tablespoon flour
• 3 tablespoon vinegar, (white wine vinegar)
• 850 g black salsify (s)
• salt
• 500 ml milk
• 2 shallot (s)
• 2 tablespoon butter
• 200 ml vegetable stock
• Nutmeg, grated
• 3 tablespoon lemon juice
• 1 egg yolk
• 150 ml cream
• 1 tablespoon lemon balm, finely chopped

Print Recipe Pin Recipe

Instructions

1. Mix water, 1 tablespoon flour and vinegar. Thoroughly brush off salsify under running water, peel thinly, cut into pieces approx. 4 cm long and add to the vinegar water. Boil 1 liter of water with 1 teaspoon of salt and 200 ml of milk. Cook salsify in it over medium heat for about 15 minutes. Take out, drain and keep warm.
2. Peel and chop shallots and sauté in butter. Stir in 2 tablespoons of flour, pour in the stock, 300 ml of milk, simmer for approx. 15 minutes. Season to taste with salt, nutmeg and lemon juice. Add black salsify, cover and cook for approx. 30 minutes. Whisk the egg yolks with the cream, stir into the sauce. Serve garnished with lemon balm.