How to cook Black salsify recipes
The sauce will thicken very quickly.
Although the base (equal amounts of butter and flour) is the same,
this method is different from thickening sauces with a roux. Then,
the butter is melted first, and the flour has to be heated together
with the butter before adding liquid.
For 4 persons.
List of ingredientst for Black salsify recipes:
500 gram black salsify
20 gram butter for cooking
20 gram butter and 20 gram flour for the beurre manié
1/4 litre of the liquid in which the black salsify was cooked (without
the butter)
grated nutmeg to taste
pinch of salt
optional pinch of freshly ground white pepper
1 tablespoon chopped parsley
Preparation in advance:
Clean the black salsify. Sounds simple, but actually doing it takes
some work. Some suggest scraping the root like a carrot, others use
a peeling knife. I prefer a combination of the two: after rinsing
the roots under warm water from the tap, I first use a peeler. Then
I scrape any remaing skin off. Then cut the root at once in the desired
length, and plunge in cold water.
Knead butter (at room temperature) and flour to a paste.
Boil the black salsify in clean water with a lump of butter for fifteen
to twenty minutes. Because the melting butter will form a layer of
fat on the water, the black salsify will not be touched by air during
boiling, keeping them white.
Drain the vegetables, but catch the cooking liquid.
Take a quarter litre of the cooking liquid, bring to the boil in a
small saucepan. add small lumps of the beurre manié whilst beating
with a whisk. Heat through for five more minutes on a slow fire, then
finish it off with salt, pepper, nutmeg and parsley. Return the vegatbles
to the saucepan to heat them again.
To serve:
At once. I prefer boiled potatoes with this, and, bcause it is winter,
some black pudding with fried apples (see picture).
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