John Myers
Ingredients for 4 servings:
- 750 g salsify
- Vinegar or lemon juice
- salt and pepper
- 300 g carrot(s)
- 1 bunch of spring onions
- 1 tbsp mustard
- 50 ml cream
- 2 egg yolks
- 100 ml apple juice
- 75 g cheese, grated (Emmental)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Thoroughly brush the salsify under running water. Peel, cut into pieces, and place in vinegar or lemon water to prevent browning. Boil the salsify in a little salted water for about 15 minutes. Wash and peel the carrots, then sauté in a little salted water for about 10 minutes. Trim and wash the spring onions, chop them, add them to the carrots, and sauté for about 5 minutes. Preheat the oven to 200°C. Whisk the mustard with the cream, egg yolk, and apple juice in a hot water bath until thick and foamy. Remove from the heat and stir in the grated cheese. Season with salt and pepper. Layer the drained vegetables in an ovenproof dish. Spoon the sauce over the vegetables and bake for 10 minutes. Suitable as a vegetarian dish, but also as a side dish to pan-fried dishes.
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