Boiled Salsify (Salsifis l'Anglaise)
Instructions
- Wash, peel thinly, cut into 8 cm lengths and place in acidulated water.
- Make the blanc and when boiling, add the drained salsify and simmer for 15 minutes.
- Drain and serve arranged in a vegetable dish
Blanc Preparation
- Place 2 oz flour into a basin, whisk in 4 1/2 pint 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.