Black salsify ragout
easy
60 mins
60 mins
Ingredients
- 25 g dried morels or other dried mushrooms
- 750 g Black salsifies
- 7-10 Tbsp Vinegar
- 3-4 Tbsp Flour (Type 1050)
- 3 tablespoons (60 g) Butter or margarine
- 1/2 l Vegetable and yeast broth (instant)
- 250 g Carrots
- 200 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2-3 TABLESPOONS Lemon juice
- 1 collar Chives or parsley
Directions
- 1
Soak morels in 3/8 litres of water for 1-2 hours. Brush black salsifies well under water. Then peel and cut into pieces. Immediately place in vinegar-flour-water (with 1 tablespoon of flour).
- 2
Heat about 1 tablespoon of fat. Fry the black salsifies in it. Deglaze with stock and bring to the boil. Drain mushrooms, add and cook over medium heat for about 30 minutes. Clean, wash and finely dice the carrots.
- 3
Add to the stock about 10 minutes before the end of the cooking time. Knead remaining fat and flour. Pour cream into the ragout, bring to the boil and stir in the flour-butter in small flakes. Bring to the boil.
- 4
Season to taste with salt, pepper and lemon juice. Wash the chives and cut into small rolls (chop parsley). Sprinkle over the ragout. Wholemeal rice tastes good with it.
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