Bratwurst with black salsify cream vegetables and beetroot puree

Name: Bratwurst with black salsify cream vegetables and beetroot puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 25 ml White wine vinegar; 2 TABLESPOONS Flour; 600 g Black salsifies; 600 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Juice of 1 lemon; 1 TABLESPOON Sugar; 25 g Butter or margarine; 100 ml Vegetable broth; 150 g Whipped cream; 7-10 Tbsp Pepper; 4 coarse bratwursts; 1 TABLESPOON Oil; 200 g cooked, vacuum packed beetroot; 1 collar Marjoram

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

25 ml White wine vinegar
2 TABLESPOONS Flour
600 g Black salsifies
600 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Juice of 1 lemon
1 TABLESPOON Sugar
25 g Butter or margarine
100 ml Vegetable broth
150 g Whipped cream
7-10 Tbsp Pepper
4 coarse bratwursts
1 TABLESPOON Oil
200 g cooked, vacuum packed beetroot
1 collar Marjoram

Directions

1
Mix 1 litre of water, vinegar and 1 tablespoon of flour in a wide saucepan. Wash, peel and clean the black salsifies thoroughly, cut them into pieces and put them immediately into the vinegar water.
2
Peel the potatoes, wash them, possibly cut them in half. Cook in boiling salted water for about 25 minutes. Wash the black salsifies again thoroughly, cook in boiling salted water with sugar and lemon juice for about 15 minutes.
3
In the meantime heat the fat in a pot. Add 1 tbsp. flour and sweat until the roux becomes light. Add stock and cream while stirring. Stir until the sauce is smooth, season with salt and pepper.
4
Heat the oil in a pan and fry the sausages for about 10 minutes while turning. Drain the black salsifies, add to the cream sauce and simmer for 5-6 minutes, stirring occasionally.
5
Cut the beetroot into large pieces. Drain potatoes, mash with beetroot, season with salt and pepper. Wash marjoram, shake dry and pluck leaves from the stalks. Chop leaves finely.
6
Stir the marjoram into the black salsify sauce, except for something to garnish. Arrange the mashed black salsify and bratwurst on plates. Garnish with marjoram.