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Franconian salsify pot

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Ingredients for 4 servings:

  • 1 kg salsify and water to cover
  • 375 g pork mince
  • 1 egg(s)
  • breadcrumbs
  • 1 kg potatoes
  • 250 ml milk
  • 250 ml sour cream
  • salt and pepper
  • 60 g flour
  • 60 g butter
  • Parsley
  • lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the salsify, cut into pieces, and immediately add to the water. Cover with water in a pot, season with salt and a little lemon juice, and bring to a gentle boil. Add the peeled and diced potatoes and cook together. Sauté the flour in butter until the mixture is curly. Add milk, 250 ml of the salsify water, and sour cream, bring to a boil, and season with salt and pepper. Add the potatoes and salsify. Mix the pork sausage with the egg and breadcrumbs, form into walnut-sized dumplings, and add to the dish. Let stand for about 10 minutes. Serve sprinkled with chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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