John Myers
Salsify Ragout
The perfect salsify ragout recipe with a picture and simple step-by-step instructions.
- 2 tablespoon Vinegar
- 250 ml Water
- 250 g Salsify fresh
- 4 Eggs
- 1 tablespoon Butter
- 1 Onion
- 40 g Kat ham finely diced
- 1 tablespoon Flour
- 75 ml Cream
- 1 teaspoon Mustard
- 1 teaspoon Sugar
- Salt pepper
- 1 tablespoon Finely chopped parsley
- 0,5 teaspoon Mustard seeds
- Mix 5 tablespoons of vinegar and water in a bowl. Place the salsify in water and peel them in the water. Wash and cut into 3 cm pieces and immediately place in the vinegar water so that they do not discolour.
- Bring water with salt and the remaining vinegar to a boil in a saucepan. Put the root pieces in the saucepan and cook for about 15-20 minutes.
- In the meantime, boil the eggs hard, quench them, peel them and cut them in half lengthways.
- At the end of the cooking time, pour the salsify into a sieve, collecting the cooking water.
- Heat the butter in a large pan. Fry the onions and bacon in it until golden. Dust with the flour and mix well. Gradually add the hot vegetable water and the cream and prepare a lump-free sauce, stirring constantly. Stir in the mustard. Season with salt, pepper, sugar and parsley and let simmer briefly.
- Add the black roots and egg halves to the sauce and heat in it.
- Roast the mustard seeds in a small pan without fat for 1-2 minutes, then sprinkle over the finished ragout.
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