Wash and peel the salsify. Use latex kitchen gloves (photo). Put the cleaned roots in a pot with water to which a dash of lemon juice has been added. Cut the salsify into 5 cm long pieces and cook for 15 minutes in milk, diluted with water and again with some lemon juice. Crumble a vegetable stock cube in the milk. Check after the cooking time if the salsify are sufficiently cooked. Meanwhile make a roux and delute until bechamel with milk and hot cooking liquid. That's delicious flavored. Season with salt, pepper and nutmeg. Now add the cooked salsify to the sauce, stir well and serve hot. For example, with steak or chops and fried potatoes or another potato preparation. A variation: add some white wine to the white sauce and mix with grated Parmesan. So you have salsify in cheese sauce.

Salsify with white sauce

salsify

milk

flour

vegetable stock cube

lemon

nutmeg

salt & pepper

For the variant: grated Parmesan  white wine
A Recipe Guide For The Amateur Chef Belgian Cuisine

Salsify with

white sauce

Wash and peel the salsify. Use latex kitchen gloves (photo). Put the cleaned roots in a pot with water to which a dash of lemon juice has been added. Cut the salsify into 5 cm long pieces and cook for 15 minutes in milk, diluted with water and again with some lemon juice. Crumble a vegetable stock cube in the milk. Check after the cooking time if the salsify are sufficiently cooked. Meanwhile make a roux and delute until bechamel with milk and hot cooking liquid. That's delicious flavored. Season with salt, pepper and nutmeg. Now add the cooked salsify to the sauce, stir well and serve hot. For example, with steak or chops and fried potatoes or another potato preparation. A variation: add some white wine to the white sauce and mix with grated Parmesan. So you have salsify in cheese sauce.

salsify

milk

flour

vegetable stock cube

lemon

nutmeg

salt & pepper

For the variant: grated Parmesan  white wine
a recipe guide for the amateur chef Belgian Cuisine