Chrissi's salsify vegetables

Ingredients for 2 servings:

• 1 kg salsify and 150 ml cooking water
• 1 ½ liters of water
• 2 tbsp flour
• 2 tbsp vinegar
• 375 ml water
• 2 tbsp vinegar
• 1 tsp salt
• 1 tsp butter
• 1 tsp oil (rapeseed oil)
• 1 tbsp flour
• 2 tbsp sweet cream
• 1 dashes lemon juice
• n. B. Vegetable broth, without flavor enhancers
• n. B. Salt
• n. B. Pepper, freshly ground
• 4 tbsp parsley, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

WW-compatible

Scrub the salsify thoroughly with a brush under running water. They’re very sandy and earthy, so it takes a bit of effort! Fill a large bowl with about 1.5 liters of water. Add 2 tablespoons of flour and 2 tablespoons of vinegar and mix well. Wear disposable gloves (first aid is helpful!) and peel the roots with a vegetable peeler. Rinse briefly, cut in half, and immediately place them in the soaking water. This is the only way to keep the salsify white and prevent discoloration! Then remove the salsify individually, drain slightly, and cut into small, bite-sized pieces. Bring the pieces to a boil in a pot with water, vinegar, and salt. Bring to a boil over medium heat for about 20-25 minutes. Towards the end of the cooking time, test the salsify with a knife to see if it’s done. Drain, reserving about 2 ladles of the cooking water and setting it aside. For the sauce: Heat the butter and oil in a small saucepan, stir in the flour, and sauté gently, stirring constantly. Gradually whisk the cooking water into the roux. Stir vigorously, ensuring there are no lumps. Bring to a boil briefly, stirring constantly, until the sauce thickens slightly. Refine the sauce with cream and lemon juice, season with vegetable stock, salt, and pepper. Finally, stir in the parsley and drained salsify and serve. Total: 5.5 points.