in Germany

Black salsify with herb sauce

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Ingredients for 4 servings:

  • 1 kg salsify, fresh
  • 1 shot of vinegar
  • 40 g flour
  • 40 g butter
  • 125 g quark
  • 1 egg(s), hard-boiled
  • 2 tbsp herbs, chopped (parsley, chives, sorrel etc.)
  • Salt
  • 1 pinch(s) of sugar
  • n. B. broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the salsify under running water (the juice is very sticky), peel it, and place it in a bowl of vinegar water. Then boil the salsify in salted water, drain, and keep warm. For the sauce, peel the hard-boiled egg and separate the yolk and white. Crush the yolk and chop the white. Then heat the butter. Add the flour and sauté it. Deglaze with stock as needed and bring to a boil. Add the quark, crushed egg yolk, chopped white, and herbs. Season with salt and sugar. Arrange the salsify on plates and pour the sauce over it. Serve with boiled potatoes. Note: You can also use the salsify from a jar. This saves you a lot of work—but it’s worth it.

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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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