Summary

Ingredients

• 800 g black salsify (s)
• 1 tablespoon flour
• 3 tablespoon vinegar (white wine vinegar)
• salt
• 0.5 liter ½ milk
• 2 shallot (s)
• 20 g butter
• 150 ml white wine, dry
• 100 ml vegetable stock
• Pepper, whiter
• 1 pinch (s) nutmeg, grated
• 1 teaspoon lemon juice
• 1 egg (s), including the yolk
• 3 tablespoon crème fraîche

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Instructions

1. Wash black salsify, peel under running water, cut into 4 - 5 cm long pieces and, so that they do not turn brown, place in a bowl filled with vinegar water.
2. Bring 1 liter of salted water with 0.2 liters of milk to the boil in a saucepan and boil the black salsify in it. Take out after 15 minutes and keep warm. Steam the peeled and diced shallots in butter until translucent, then sweat with the flour and stir with the wine, the stock and the remaining milk to make a sauce. Let simmer over low heat while stirring. Season the sauce with pepper, salt, nutmeg and lemon juice. Add the black salsify to the sauce and cover and cook for another 15 minutes. Mix the crême fraiche and egg yolk together and thicken the salsify with it.