Ligurian salsify ragout

Ingredients for 2 servings:

• 750 g salsify
• 1 ½ lemon(s), juice
• some olive oil, good
• 1 onion(s), finely diced
• 1 bunch parsley, flat, finely diced
• 1 tsp flour
• 300 ml vegetable stock
• 2 egg yolks
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Humidifier

Carefully wash and peel the salsify, cut it into bite-sized pieces, and immediately place it in a bowl of cold water with a little lemon juice. Heat oil in a pan and add the onions and some of the parsley. Add the salsify, season with salt, and sauté for 5 minutes. Dust with flour and allow to brown slightly, then deglaze with the stock and simmer over low heat for 15 minutes. Finally, whisk the egg yolks with about 2 tablespoons of stock and the juice of half a lemon and stir into the ragout. Do not cook again! Season with salt and pepper and serve garnished with parsley. This dish is delicious with boiled potatoes, for example.