Creamy Salsify
Ingredients
- 800 gSalsify (fresh, whole)
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 2 tbspWheat flour (for the cooking liquid)
- 40 gUnsalted butter
- 200 mlCream (thick)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender root vegetable sticks coated in a rich, velvety sauce. A subtle earthy flavor enhanced by smooth cream and a hint of nutmeg.
- 1
In a large pot of cold water, whisk the flour with lemon juice and a pinch of salt. This mixture prevents the salsify from oxidizing and turning black during cooking.
- 2
Peel the salsify. Be careful, the sap is sticky. Cut into 5cm segments and submerge them immediately into the prepared 'blanc' liquid.
- 3
Bring to a boil then simmer for about 20 minutes. A knife tip should slide into the flesh without resistance. Drain thoroughly.
- 4
In a pan, melt the butter until foaming. Add the salsify, dust lightly with flour if needed, then pour in the cream. Reduce over low heat until the sauce becomes thick and glossy.
- 5
Grate a hint of nutmeg, season with salt and pepper. Stir gently to avoid breaking the vegetables.
Frequently asked questions
How do you get this dish right?
- Wear gloves when peeling salsify; the sap is extremely sticky and stains hands.
- The 'blanc' (water + flour + lemon) is essential to keep the flesh white; otherwise, they turn an unappetizing grey.
How long does this dish keep?
Keep for 48 hours in the fridge in an airtight container. Reheat gently in a pan with a splash of milk if the sauce has thickened too much.
