Servings: 4
Calories: 250kcal
Materiaal
- handschoenen To avoid sticky milk juice
- dunschiller
- garde for the béchamel sauce
- pan for the béchamel sauce
Ingredients
Instructions
Preparing salsify
- Rinse all the soil from the salsify.
- Put on gloves to avoid the sticky milk juice.
- Peel the salsify with a peeler and cut into pieces of about 5 cm. Any very thick pieces cut lengthwise into 2. This way we guarantee an even cooking time. Put them in water with a dash of lemon juice to prevent discoloration.for later.
Cooking salsify
- Bring a pan of lightly salted water to a boil.
- Add the salsify and cook for 15-20 minutes until tender. Check with a fork to make sure they are soft.
- Drain and set aside.
Making béchamel sauce
- Melt the butter over medium-high heat in a saucepan.
- Add the flour and stir into a smooth mixture (roux). Let this cook for 2-3 minutes without coloring it.
- Gradually add the milk, stirring with a whisk to avoid lumps.
- Bring the sauce to a boil and simmer gently for a few minutes until it thickens.
- Season with salt, pepper and a pinch of nutmeg.
Merge
- Add the cooked salsify to the béchamel sauce and stir gently to coat evenly.
- Let heat through on low heat for a few more minutes.
- Serve, finished with some chopped parsley if desired.
Nutrition Facts
Calories: 250kcal
Tips
- Garnish with chopped parsley for a fresh touch.
- Salsify is also known as "kitchen maid's delight" because of the sticky juice released when peeling. Gloves make this process much more pleasant.
- Salsify can turn out quickly. A little vinegar can work wonders but can taste through quickly. Putting them in water and milk after cutting them will also help.
- For a crispy finish - Sprinkle breadcrumbs over the salsify with béchamel sauce and gratinate briefly under the grill until a golden brown crust forms.
