Black salsify in lemon sauce with paprika chop

Name: Black salsify in lemon sauce with paprika chop
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Black salsifies; 3 TABLESPOONS Vinegar; 800 g Potatoes; 7-10 Tbsp Salt; 1 (225 g) big red pepper; 2 Onions; 4 (175 g each) Pork chops; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 30 g Butter or margarine; 30 g Flour; 1/4 l Milk; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp grated rind of 1 untreated lemon; 2 TABLESPOONS Lemon juice; 1/2 TEASPOON Sugar; 1/2 bunch Parsley; 7-10 Tbsp Lemon wedges

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Black salsifies
3 TABLESPOONS Vinegar
800 g Potatoes
7-10 Tbsp Salt
1 (225 g) big red pepper
2 Onions
4 (175 g each) Pork chops
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
30 g Butter or margarine
30 g Flour
1/4 l Milk
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp grated rind of 1 untreated lemon
2 TABLESPOONS Lemon juice
1/2 TEASPOON Sugar
1/2 bunch Parsley
7-10 Tbsp Lemon wedges

Directions

1
Wash and peel the black salsifies and cut them diagonally into 4-5 cm long pieces. While doing so, place the black salsifies in cold water with a little vinegar so that they do not brown. Wash, peel and halve the potatoes. Cook in little boiling salted water for about 20 minutes. Put the black salsifies in 1/2 litre of boiling salted water, cover and cook for about 15 minutes.
2
Clean, wash and dice the peppers. Peel and halve onions and cut into strips. Wash the meat and dab dry. Heat the oil in a pan and fry the chops for 7-8 minutes, turning. Finally add paprika and onions, braise and season with salt, pepper and paprika powder. Pour black salsify on a sieve, collect the vegetable water and measure 1/4 litre. Heat fat in a pot, sauté flour in it, add vegetable water and milk while stirring. Add stock, lemon peel and juice, bring to the boil and simmer for about 5 minutes. Season sauce with salt, pepper and sugar. Add the black salsify to the hot sauce and warm it up.
3
Heat fat in a pot, sauté flour in it, add vegetable water and milk while stirring. Add stock, lemon peel and juice, bring to the boil and simmer for about 5 minutes. Season sauce with salt, pepper and sugar. Add the black salsify to the hot sauce and warm it up. Wash parsley, dab dry and chop except for a little bit for garnishing. Drain the potatoes and arrange on plates together with vegetables and paprika chops. Serve sprinkled with parsley and garnish