John Myers
Starter: Black Salsify on Toasted Bread Cream
The perfect starter: black salsify on toasted bread cream recipe with a picture and simple step-by-step instructions.
- 200 g Rye bread
- 35 g Butter
- Oil
- 500 ml Cream
- 1000 ml Milk
- 3 Egg yolk
- 500 g Salsify fresh
- 20 sheet Laurel
- Salt
- Ground almonds
- 0,5 Sliced salt lemon pickled
- Debark the bread and fry in a butter-oil mixture until brown. Add a third of the egg-cream-milk mixture (500ml milk and cream) and let it reduce. Add the next third, reduce again. Add the last third and let it steep briefly. Puree and pass. (For Thermomix owners: two minutes on level 10, another five minutes on level 7.) People without this machine, like me, add the egg yolks at the end.
- Bring the rest of the milk to the boil with a little salt and the bay leaf. Peel salsify (put on gloves) and immediately place rod by rod in the bay milk. Then bring to the boil and cook until soft. Roast the almonds without fat in the pan until golden brown. Take black salsify from the bay milk and roll in the roasted almonds.
- Dice the salt lemons and serve. We need them for the freshness kick.
Facebook Comments