Black salsify vegetables in mustard sauce

Ingredients for 2 servings:

• 500 g salsify
• Salt
• sweetener
• 3 tsp lemon juice
• 200 g mushrooms
• 100 g sugar snap peas
• 2 tsp margarine
• 2 tbsp flour
• 125 ml milk, low-fat
• pepper
• 2 tsp mustard, medium hot
• 2 tbsp parsley, chopped
• 1 tsp pepper, mixed
• 400 g potatoes, small

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

WW suitable, 4.5 points

Wash the potatoes and boil them with the skin on in salted water for about 15 minutes. Peel the salsify, wash it, and cut it into bite-sized pieces. Boil it in salted water with sweetener and 1 teaspoon of lemon juice for 15 minutes. Clean the mushrooms and add them to the salsify with the snow peas 5 minutes before the end of the cooking time. Pour the vegetables through a sieve and collect the cooking water. Heat the margarine in a saucepan, add the flour, and sauté. Deglaze with 250 ml of the cooking water and milk, whisking well to avoid lumps. Season to taste with salt, pepper, mustard, and the remaining lemon juice. Add the vegetables to the sauce and let it simmer for 5 minutes. Sprinkle with parsley and mixed peppercorns and serve with the boiled potatoes.