Black salsify in lemon sauce with ham and mashed potatoes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut them roughly into pieces. Put them in a pot and cover with cold water. Fill a large bowl with cold water. Add vinegar and 1 heaped tablespoon of flour and mix.

2. 2

   Brush the black salsifies vigorously under running cold water, peel and immediately place in the prepared flour vinegar water. Wash the lemon thoroughly, grate dry and finely grate the peel. Halve the lemon and squeeze it.

3. 3

   Bring salted water to the boil in a large pot. Add 2 tablespoons lemon juice and black salsify and simmer covered for 20-30 minutes. Add some salt to the potatoes, bring to the boil, cover and cook for 15-20 minutes.

4. 4

   For the sauce, heat the fat in a saucepan and sauté 25 g flour in it. Add stock and 250 ml milk while stirring, bring to the boil and add the capers. Simmer at low heat for 4-5 minutes, stirring from time to time.

5. 5

   Stir about 1/3 of the grated lemon peel into the sauce and season with salt, pepper and 1-2 tablespoons of lemon juice. Heat 150 ml milk. Drain the potatoes, add hot milk and mash the potatoes.

6. 6

   Season the puree with nutmeg and possibly a little salt. Lift the black salsifies out of the stock and drain well on a clean tea towel. Wrap a slice of ham around 3 black salsify sticks in bundles and immediately arrange on plates with the hot lemon-caperon sauce and the puree.

7. 7

   Sprinkle with remaining lemon peel and garnish with parsley.

Nutrition Facts

KCAL
570 kcal

CARBS
69 g

FATS
22 g

PROTEINS
18 g