Black salsify casserole

Name: Black salsify casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 2 Federation Black salsifies (approx. 500 g each; 4 pieces each); 6 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 1 Onion; 2 TABLESPOONS Half-fat margarine; 1 go. Tbsp. flour; 400 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 120 g fine cut smoked salmon ham; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
2 Federation Black salsifies (approx. 500 g each; 4 pieces each)
6 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
1 Onion
2 TABLESPOONS Half-fat margarine
1 go. Tbsp. flour
400 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
120 g fine cut smoked salmon ham
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in plenty of boiling water for 15-20 minutes. Then rinse with cold water, peel and leave to rest for a while. Brush the black salsifies vigorously, peel and place in vinegar water.
2
Halve the black salsifies and cook in boiling salted water for about 15 minutes. Peel and finely dice the onion. Melt the margarine. Sauté the onion in it, sauté the flour. Deglaze with stock and cream.
3
Bring to the boil while stirring constantly. Season to taste with salt, pepper and lemon juice. Cut the potatoes into slices. Fill potato slices, black salsify and ham into 4 small ramekins. Spread the sauce over them.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Serve garnished with parsley.