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Black salsify and potato gratin

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Ingredients for 2 servings:

  • 500 g salsify
  • 2 potatoes
  • 2 Mettwurst sausages
  • 2 tsp mustard
  • 2 egg yolks
  • 100 ml cream
  • 100 ml apple juice
  • 150 g Gouda, grated
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Peel the salsify and boil in salted water. Peel the potatoes and cut into 2-3 cm pieces. Add them to the water 10 minutes after the salsify. When the potatoes are cooked, the salsify should still be slightly firm to the bite. Drain the water and place the vegetables in an ovenproof dish. Arrange the sliced ​​Mettwurst sausage on top. Whisk the mustard with apple juice, cream, and egg yolk in a double boiler until a creamy foam forms. Stir in the cheese at the end and season with salt and pepper. Spread the sauce over the other ingredients. Bake in the oven at 200°C for 10-15 minutes until a light brown crust forms.

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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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