German cuisine · Vegetable Dishes

Salsify in Béchamel

Salsify cooked in vinegar water, folded into a light béchamel with nutmeg and parsley.

Ingredients · for 4 servings

• 1 kg salsify
• 3 tbsp vinegar
• 2 tbsp flour for the cooking water
• 40 g butter
• 40 g flour
• 500 ml milk
• 100 ml cream
• 1 pinch nutmeg
• 1 bunch parsley
• 1 splash lemon juice
• Salt, pepper

Instructions

1. Stir cold water with the vinegar and 2 tbsp flour – this keeps the salsify pale; it's best to wear gloves, as the milky sap is very sticky.
2. Scrub the salsify under running water, peel, cut into 5 cm pieces and place immediately in the vinegar water.
3. Bring the pieces to a boil in the vinegar water and cook for 20–25 min. until a knife slides in easily; drain well.
4. Melt the butter in a pot, stir in 40 g flour and sweat for 2 min. without letting the roux take on color.
5. Gradually whisk in the milk and cream and simmer the béchamel over gentle heat for 8–10 min. until creamy, then season with salt, pepper, nutmeg and a splash of lemon juice.
6. Let the salsify sit in the sauce for 3 min. to absorb the flavor, sprinkle with chopped parsley and serve with boiled potatoes.