Vegetable plate with Choron sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean and wash the carrots. Wash and peel the black salsifies thoroughly, wash them again thoroughly and cook them in boiling salty vinegar water for 15-18 minutes. Cook the carrots in boiling salted water for 15 minutes as well.

2. 2

   In the meantime, cut butter into cubes. Heat 1/8 litre water, stir in sauce powder with a whisk, bring to the boil. Beat the butter gradually over a low heat and stir in the tomato paste.

3. 3

   Arrange black salsify, carrots and beef ham on a plate. Pour some sauce over the vegetables, sprinkle with coloured pepper and garnish with chervil as desired. Add the rest of the sauce separately.