Black salsify in orange and mustard cream

Ingredients for 4 servings:

• 1.2 kg salsify
• Vinegar or lemon juice
• 4 shallots or two onions
• 1 tbsp oil
• 1 orange(s), organic
• 150 g crème fraîche
• 2 tsp mustard
• salt and pepper
• Sugar
• Chopped parsley, fresh or frozen

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Refined vegetarian main course or fine side dish

Peel the salsify and trim off the roots and any woody ends. Cut into finger-length pieces and immediately place in vinegar or lemon water to keep them white. Boil in salted water for 20-25 minutes until soft but still firm to the bite. Do not discard the cooking water. In the meantime, peel and finely dice the shallots or onions. Rinse the organic orange with hot water, dry it, and finely grate the peel. Juice the fruit. Heat the oil in a wide saucepan or large frying pan. Sauté the diced shallots, add 100 ml of orange juice, and let the liquid reduce briefly. Add the crème fraîche, mustard, orange zest, and the drained salsify pieces. Season with salt, pepper, and sugar. If necessary, add a little more of the salsify cooking liquid if the mixture is too dry. Stir in the chopped parsley. The quantities given above refer to black salsify as a vegetarian main course. Serve with finger noodles (Schupfnudeln, Bubespitzle), mashed potatoes, small savory potato pancakes, or risotto, as desired. As a side dish, halve the quantity for 4 people. Serve with beef or veal fillet, duck breast, or even skin-on fried zander, salmon, or carp fillet.