Fried black salsifies with ragout

Name: Fried black salsifies with ragout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Black salsifies; 200 g Mushrooms; 1 Onion; 300-400 g Chicken filet; 5-6 Tbsp oil, salt, white pepper; 100 ml White wine; 400 ml Chicken broth (instant); 100 g Whipped cream; 4-5 Tbsp sauce thickener; 100 g frozen peas; 2 eggs, 3-4 tablespoons flour; 6 TABLESPOONS Breadcrumbs; 7-10 Tbsp Lemon and parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Black salsifies
200 g Mushrooms
1 Onion
300-400 g Chicken filet
5-6 Tbsp oil, salt, white pepper
100 ml White wine
400 ml Chicken broth (instant)
100 g Whipped cream
4-5 Tbsp sauce thickener
100 g frozen peas
2 eggs, 3-4 tablespoons flour
6 TABLESPOONS Breadcrumbs
7-10 Tbsp Lemon and parsley

Directions

1
Brush the black salsifies vigorously under cold water. Cook unpeeled in a wide pot in water for about 20 minutes. Take out, cool down a little. Peel off the skin
2
Clean the mushrooms, wash if necessary and cut into slices. Peel and finely chop the onion. Wash the meat, dab dry, dice. Fry in 1 tbsp. hot oil all around for 2-3 minutes. Fry the onion briefly. Season with salt and pepper, remove
3
Fry the mushrooms in the frying fat until golden brown. Season with salt and pepper. Deglaze with wine, stock and cream. Bring to the boil and thicken. Stir in peas and cook for about 5 minutes. Add meat to the sauce and heat up. Season everything with salt and pepper
4
Beat the eggs. Turn the black salsifies first in flour, then in egg and finally in breadcrumbs. Heat 4-5 tablespoons of oil. Mix the black salsifies in this mixture in portions all round for about 3 minutes.
5
fry until golden brown. Serve with the chicken ragout. Garnish with lemon and parsley if desired. Serve with boiled potatoes