Black Salsify, Beurre Blanc, Goulash

5 from 3 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 96 kcal


  • 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.


Serving: 100gCalories: 96kcal
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Written by John Myers

Professional Chef with 25 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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