Black salsify ragout

Name: Black salsify ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Black salsifies (alternatively 1 jar 530 g filling quantity; 320 g separation weight); 6 tablespoons (10 g each) Vinegar; 1 tablespoon (15 g) Flour; 300 g Carrots; 300 g Broccoli; 250 g Mushrooms; 200 g Chicken filet; 150 g Long grain rice; 7-10 Tbsp Salt; 1-2 tablespoons (10 g each) Oil; 7-10 Tbsp Pepper; 500 ml Vegetable broth (instant); 1/2 bunch Chives; 3 Stem(s) Thyme; 1- 2 tablespoons (6 g each) sauce thickener; 3 tablespoons (20 g each) Crème légere (15 % fat); 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Black salsifies (alternatively 1 jar 530 g filling quantity; 320 g separation weight)
6 tablespoons (10 g each) Vinegar
1 tablespoon (15 g) Flour
300 g Carrots
300 g Broccoli
250 g Mushrooms
200 g Chicken filet
150 g Long grain rice
7-10 Tbsp Salt
1-2 tablespoons (10 g each) Oil
7-10 Tbsp Pepper
500 ml Vegetable broth (instant)
1/2 bunch Chives
3 Stem(s) Thyme
1- 2 tablespoons (6 g each) sauce thickener
3 tablespoons (20 g each) Crème légere (15 % fat)
7-10 Tbsp a few squirts of lemon juice

Directions

1
Carefully brush and wash the black salsifies, peel them, cut them into pieces and immediately place them in water mixed with plenty of vinegar and flour. (It is best to work with gloves on.) Peel and wash the carrots, cut them into bite-sized pieces. Clean, wash and cut broccoli into small florets. Clean the mushrooms, cut in half. Wash chicken filet, dab dry, cut into cubes. Put rice in boiling salted water.
2
Cook over medium heat for about 20 minutes. In the meantime heat up oil. Add chicken fillet and mushrooms, season with salt and pepper and fry for about 10 minutes. Drain the black salsifies. Cook carrots and black salsifies in boiling broth for about 15 minutes. Add broccoli 7 minutes before the end of cooking time. Deglaze chicken and mushroom mixture with 150 ml water, bring to the boil briefly and add to the vegetables. Wash and chop the herbs and stir in. Stir in sauce thickener, bring to the boil. Refine with crème légère.
3
Deglaze chicken and mushroom mixture with 150 ml water, bring to the boil briefly and add to the vegetables. Wash and chop the herbs and stir in. Stir in sauce thickener, bring to the boil. Refine with crème légère. Season to taste with salt, pepper and lemon juice. Drain the rice, drain if necessary. Arrange black salsify ragout and rice on plates