In this historical recipe, one finds the basis of the current version of salsify in bechamel sauce. While the bechamel is made from a blonde roux and milk, beurre manié and the cooking liquid of the salsify are used here. The sauce is then seasoned with nutmeg and parsley.
Makes 4 servings
- 500g black salsify
- 20g butter
Rinse the salsify under water to remove most of the sand. Peel with a peeler. Immediately cut the salsify to the desired length and put it in water to prevent discolouration (adding some lemon juice also helps). Cover the salsify with water. Add a knob of butter. Bring to the boil and simmer for 15 to 20 minutes. Drain the vegetables, collect the cooking liquid and remove most of the butter.
- 25g butter (at room temperature)
- 25g flour
- 2,5dl cooking liquid salsify
- 1 spoon chopped parsley
- salt & pepper
Knead the butter and the flour into a dough.
Measure a quarter of a liter of the cooking liquid and put it in a saucepan. Bring to the boil and add the beurre manié in small pieces while beating with a whisk. Warm through for five minutes, season with salt, pepper, nutmeg and parsley. Put the salsify back in the sauce to heat them again.