John Myers
Black Salsify, Beurre Blanc, Goulash
The perfect black salsify, beurre blanc, goulash recipe with a picture and simple step-by-step instructions.
- 800 g Goulash beef
- 800 g Salsify fresh
- 100 g Ice cold butter
- 150 ml White wine
- 50 ml Noilly Prat
- 30 ml White balsamic vinegar
- 2 Pc. Fresh shallots
- 3 tbsp Freshly chopped chives
- Clean and peel the black roots, place in vinegar water, cut into pieces, cook in salted water.
- For the beurre blanc, steam the finely chopped shallots in the wine, Noilly Prat and vinegar. Reduce to a third. Let it cool down and gradually beat in the ice-cold butter. So that a creamy sauce is created. Finally, do not put any cut chives under.
- Heat goulash (that has already been cooked or bought).
- Heat the salsify again in butter in a cheese roll, fold in the sauce and serve.
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