Baked salsify

Ingredients for 4 servings:

• 4 tbsp vinegar (wine vinegar)
• 1 tbsp flour
• 2 kg salsify
• 1 lemon(s), organic
• salt and pepper
• 150 g butter
• 1 bunch tarragon
• 2 egg yolks (size M)
• 3 tbsp white wine, dry
• 1 pinch(s) of sugar
• 4 slice(s) ham, (approx. 40g each) cooked

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Fill a large bowl with cold water. Add the vinegar and flour, and mix. Brush the salsify vigorously under cold running water, peel it, and immediately place it in the flour and vinegar mixture. Finely grate the lemon zest. Halve the lemon and squeeze the juice. Bring salted water to a boil in a large pot. Add 2 tablespoons of lemon juice and the salsify, cover, and simmer for 15-20 minutes. For the hollandaise, melt the butter, bring to a boil, and skim off the foam. Let the butter cool. Chop the tarragon. Beat the egg yolks, 1 tablespoon of lemon juice, and the wine over a hot water bath until frothy. Gradually whisk in the melted butter. Season with the remaining lemon juice, sugar, salt, and pepper. Stir in the tarragon and lemon zest. Remove the salsify from the broth. Halve the ham slices lengthwise. Wrap 5-7 salsify slices each with 2 slices of ham and place in a shallow, ovenproof dish. Pour hollandaise sauce over the top and gratinate under the hot grill for 2-4 minutes. Serve with farmhouse bread.