Black salsify ragout

Name: Black salsify ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 700 Black salsifies; 3 TABLESPOONS Vinegar; 4 Shallots; 1 Garlic clove; 400 g Carrots; 2 Spring onions; 300 g Swiss chard; 2 TABLESPOONS Oil; 1 TABLESPOON Curry; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 100 ml White wine; 1/2 l Vegetable broth; 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

700 Black salsifies
3 TABLESPOONS Vinegar
4 Shallots
1 Garlic clove
400 g Carrots
2 Spring onions
300 g Swiss chard
2 TABLESPOONS Oil
1 TABLESPOON Curry
1 TABLESPOON Flour
7-10 Tbsp Salt
100 ml White wine
1/2 l Vegetable broth
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice

Directions

1
Peel the black salsifies, cut off the ends, then place in 1 litre of water with vinegar for about 20 minutes. Peel shallots and garlic, chop finely. Peel carrots, cut into cubes. Clean and wash spring onions, cut into diagonal pieces. Chard clean, wash, cut leaves into strips. Drain black salsifies, cut into bite-sized pieces.
2
Heat oil. Steam shallots, garlic, carrots and black salsifies in it at medium heat for about 7 minutes. Dust with curry and flour, sauté briefly and salt a little. Deglaze with white wine and stock while stirring, cook for another 7 minutes. Add cream, chard and spring onions, cook for 5 minutes. Season to taste with salt, pepper and lemon juice and serve