Black salsify cooking school

Name: Black salsify cooking school
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Black salsifies; 3-4 Tbsp Vinegar; 7-10 Tbsp Salt; 4 TABLESPOONS + 200 ml milk; 25 g Butter or margarine; 25 g Flour; 200 ml Vegetable broth; 7-10 Tbsp Pepper; 4 Kasseler chops (a approx. 200 g); 2 TABLESPOONS Sunflower oil; 4 Stem(s) Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Black salsifies
3-4 Tbsp Vinegar
7-10 Tbsp Salt
4 TABLESPOONS + 200 ml milk
25 g Butter or margarine
25 g Flour
200 ml Vegetable broth
7-10 Tbsp Pepper
4 Kasseler chops (a approx. 200 g)
2 TABLESPOONS Sunflower oil
4 Stem(s) Parsley

Directions

1
Wash or brush the black salsifies under running water, peel and place in vinegar water (3-4 tbsp vinegar and 1/2 litre water). Cut the black salsifies into pieces about 5 cm long.
2
Cook in boiling salted water with 4 tablespoons of milk for about 15 minutes. Melt the fat in a saucepan. Stir in flour and sweat briefly. Add vegetable stock and 200 ml milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper.
3
Wash the meat, dab dry. Heat oil in a pan. Fry the chops for 3-5 minutes on each side. Pour black salsify into a sieve and drain. Add to the sauce and fold in.
4
Wash parsley, shake dry, pluck leaves from the stalks and chop. Arrange meat and black salsify and sprinkle with parsley.