1.5 kg salsify
2 litres blanc preparation
2 litres blanc preparation
method
1. Wash, peel thinly, cut into 8 cm lengths and place in acidulated water.
2. Make the blanc and when boiling, add the drained salsify and simmer for 15 minutes.
3. Drain and serve arranged in a vegetable dish
Blanc Preparation
Place 50 g flour into a basin, whisk in 2.5 litres cold water, then strain into a deep pan, add the juice of 2 lemons and salt and bring to the boil. The food, e.g. calfs' feet, Jerusalem artichokes, is added covered with a muslin during cooking.
2. Make the blanc and when boiling, add the drained salsify and simmer for 15 minutes.
3. Drain and serve arranged in a vegetable dish
Blanc Preparation
Place 50 g flour into a basin, whisk in 2.5 litres cold water, then strain into a deep pan, add the juice of 2 lemons and salt and bring to the boil. The food, e.g. calfs' feet, Jerusalem artichokes, is added covered with a muslin during cooking.
serving amount
serves 10
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