Gratinated black salsifies with cheese sauce
easy
90 mins
90 mins
Ingredients
- 500 g carrots that are not too thick (possibly bunches of carrots)
- 1.5 kg Black salsifies (3 bunches)
- 7-10 Tbsp Vinegar
- 7-10 Tbsp Salt
- 30 g Butter or margarine
- 25 g Flour
- 1/4 l Vegetable broth (instant)
- 1/4 l Milk
- 75 g grated medieval Gouda cheese (or Comté)
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 25-30 g Hazelnut flakes
- 100 g wafer-thin slices of lean Black Forest ham or Bündnerfleisch
- 2-3 stem(s) Parsley
Directions
- 1
Clean and wash carrots, and cut carrots that are too thick in half lengthwise. Brush the black salsify under running water, peel and wash again. Immediately place in vinegar water. Bring plenty of salted water with a little vinegar to the boil, place the black salsify in it and cook covered for about 30 minutes.
- 2
Put the carrots in boiling salted water and cook covered for 10-15 minutes. Meanwhile heat the fat in a pot and sauté the flour in it. Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes.
- 3
Stir from time to time. Stir the cheese into the sauce, melt in it and season with salt, pepper and nutmeg. Drain black salsify and carrots, place in a gratin dish and pour the sauce over it.
- 4
Sprinkle with hazelnut leaves. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Wash parsley, dab dry and cut into strips, except for a little to garnish.
- 5
Arrange the ham with the black salsify and carrots and serve sprinkled with parsley and garnished.
Nutrition Facts
490 kcal
41 g
27 g
19 g
More Delicious Recipes
