Black salsifies in béchamel sauce

Name: Black salsifies in béchamel sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Black salsifies; 6 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS + 1/4 l milk; 2-3 TABLESPOONS Lemon juice; 2 TABLESPOONS Butter; 2 slightly heaped tbsp. flour; 1 TEASPOON Vegetable broth (instant); 4 Cured pork chops with bone (approx. 200 g each); 2 TABLESPOONS clarified butter or oil; 4 Stem(s) flat leaf parsley; 7-10 Tbsp disposable gloves

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Black salsifies
6 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS + 1/4 l milk
2-3 TABLESPOONS Lemon juice
2 TABLESPOONS Butter
2 slightly heaped tbsp. flour
1 TEASPOON Vegetable broth (instant)
4 Cured pork chops with bone (approx. 200 g each)
2 TABLESPOONS clarified butter or oil
4 Stem(s) flat leaf parsley
7-10 Tbsp disposable gloves

Directions

1
If possible, put on disposable gloves, as black salsifies turn brown and sticky milky juice escapes during peeling. Brush the black salsifies under running water.
2
Pour 1/2 l cold water and vinegar into a bowl. Peel, wash and cut the black salsifies into pieces and immediately put them into the vinegar water so that they do not turn brown.
3
Drain the black salsifies. Cover them and cook in boiling salted water with 4 tbsp. milk and 2 tbsp. lemon juice for 15-18 minutes. Check with the tip of a knife whether they are soft.
4
In the meantime melt butter in a pot. Stir in flour and sweat lightly. Add 200 ml water and 1/4 l milk while stirring constantly. Bring to the boil, stir in the stock and simmer for 5 minutes while stirring.
5
Wash the chops and pat them dry. Heat lard in a large pan. Fry the chops for 3-5 minutes on each side. Season with pepper and a little salt. Wash parsley, shake dry and chop.
6
Season the sauce with salt, pepper and possibly lemon juice. Heat drained black salsifies in the sauce for 2-3 minutes. Serve with the chops. Sprinkle with parsley. Boiled potatoes taste good with it.