John Myers
Ingredients for 4 servings:
- 1 kg salsify
- 1 tbsp lemon juice
- 20 g butter
- 20 g flour
- 50 ml white wine
- 200 ml cream
- salt and pepper
- Nutmeg, freshly grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the salsify thoroughly and peel it. Wear gloves to avoid staining your hands. Place the salsify in a bowl of lemon water to prevent it from discoloring. Cut the salsify into 4cm pieces and boil in lightly salted water with a squeeze of lemon juice for about 15 minutes. Drain and refresh, reserving the cooking water. Melt the butter in a saucepan and sauté the flour until light brown, stirring constantly. Add enough cooking water to make a creamy sauce once it has boiled. Pour in the wine and cream and simmer for 15 minutes. Season with salt, pepper, and nutmeg. Add the salsify to the sauce and heat through. Goes well with many meat dishes.
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