French cuisine · Vegetable Dishes

Salsifis à la Crème

Salsify boiled pale in floured water and bound in a cream sauce with parsley and lemon.

Ingredients · for 4 servings

• 1 kg salsify
• 1 tbsp flour
• 1 lemon
• 200 ml cream
• 30 g butter
• 1 shallot
• 1/2 bunch parsley
• 1 pinch nutmeg
• salt, pepper

Instructions

1. Stir together a bowl of cold water, the juice of half a lemon and the flour; peel the salsify under running water wearing gloves and drop it straight into this water so it doesn't discolor.
2. Cut the stalks into 5 cm lengths and cook in plenty of salted water with a splash of lemon for 25–30 min until easily pierced; drain and let dry off.
3. Finely dice the shallot and sauté in the butter for 3 min until translucent, without browning.
4. Add the salsify and toss for 2 min, then pour in the cream.
5. Reduce uncovered for 6–8 min until the sauce is creamy and clings to the pieces; season with salt, pepper, nutmeg and the remaining lemon juice.
6. Sprinkle with plenty of chopped parsley and serve hot as a side dish with veal or poultry.