Creamy Salsify

Tender root vegetable sticks coated in a rich, velvety sauce. A subtle earthy flavor enhanced by smooth cream and a hint of nutmeg.

• Prep time: 25 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 315
• Protein: 7 g
• Carbs: 19 g
• Fat: 21 g

Ingredients

• 800 g Salsify ( fresh, whole )
• 1 piece Citrus limon (L.) Burm. f. ( for juice )
• 2 tbsp Wheat flour ( for the cooking liquid )
• 40 g Minimum butter sweet
• 200 ml Cream ( thick )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the 'blanc'

   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. Peeling the roots

   Peel the salsify. Be careful, the sap is sticky. Cut into 5cm segments and submerge them immediately into the prepared 'blanc' liquid.

3. Boiling

   Bring to a boil then simmer for about 20 minutes. A knife tip should slide into the flesh without resistance. Drain thoroughly.

4. Cream finishing

   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. Final seasoning

   Grate a hint of nutmeg, season with salt and pepper. Stir gently to avoid breaking the vegetables.

Chef's tips

• 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.

Storage

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.