Salsify Vegetables Today with Fine Sauce

Preface to black salsify

1. Black roots (originally from Spain) can be peeled before or after cooking. Peeling the uncooked salsify makes gloves very important. Milky sap from salsify stains and sticks. Use lemon or vinegar water to prevent unsightly discoloration of the black salsify. As a side dish, simply cook the black salsify like our local asparagus. Preparation: you can sear them, deep-fry them, gratinate them or use them in soups and stews. I like to use black salsify mixed with a little lemon juice as a salad with e.g. Turkey or chicken strips.

Prepared today as a vegetable side dish.

1. The first thing I did was cook the winter asparagus and its skin for 10 minutes. During this time I slowly melted 150 grams of butter. Then I removed the peel from the vegetables (pulled) and cut the sticks into bite-sized pieces.
2. Put the black salsify pieces in the vegetable stock that I put in a pan and simmer gently. Then pour in the butter and reduce the heat. Add the sea salt, mace and lemon pepper, stir in the sour cream and ricotta. Let it steep for 2-3 minutes and bind with the potato flour mixed with water. Finally, add a stitch of butter again – that’s it!
3. As a further variant, I personally like to use sliced ​​almonds with seared bacon as a finish or – on top, a little lemon zest on the vegetables.

Bon appetit and culinary greetings your Biggi ♥