in Recipes

salsify vegetables

updated

Spread the love

Ingredients for 2 servings:

  • ½ liter of water
  • 4 tbsp wine vinegar
  • 1 tbsp wheat flour type 550
  • 250 g salsify
  • 1 tsp salt
  • 20 g butter
  • 1 tsp wheat flour type 550
  • 50 ml cream, liquid
  • Pepper, black from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

the “asparagus” of the poor

Mix water with vinegar and flour and set aside. Peel the salsify thoroughly. (This works best with disposable gloves, as the roots secrete a sticky juice.) Immediately cut into approximately 4 cm long pieces and place them in the water/vinegar mixture. This prevents discoloration. Bring water to a boil, add salt, and cook the salsify pieces until soft. Melt butter in a saucepan, sprinkle with flour, and deglaze with the cream. Season with pepper. Salt is not necessary, as the vegetables are already salted enough. Mix the cooked vegetables with the sauce.

Facebook Comments

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.

Walnut-Cranberry Dip

Pike wrapped in bacon