Salsify Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg black salsify (s)
- 1 tablespoon lemon juice
- 20 g butter
- 20 g flour
- 50 ml white wine
- 200 ml cream
- salt and pepper
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Wash the salsify well, peel them thoroughly, it is best to put on gloves so that the hands do not become discolored and place them in a bowl with lemon water so that the salsify does not discolour. Cut the sticks into 4 cm pieces and cook in a little salted water with a squeeze of lemon juice for about 15 minutes. Then drain and quench, catch the cooking water.
- Melt the butter in a saucepan and sweat the flour in it while stirring. Pour in enough cooking water to make a creamy sauce after boiling. Pour in the wine and cream and let the sauce simmer for 15 minutes. Season to taste with salt, pepper and nutmeg. Add the black salsify to the sauce and let it get hot.
- Goes with many meat dishes.
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