Black salsifies in béchamel sauce

Ingredients

Directions

1. 1

   If possible, put on disposable gloves, as black salsifies turn brown and sticky milky juice escapes during peeling. Brush the black salsifies under running water.

2. 2

   Pour 1/2 l cold water and vinegar into a bowl. Peel, wash and cut the black salsifies into pieces and immediately put them into the vinegar water so that they do not turn brown.

3. 3

   Drain the black salsifies. Cover them and cook in boiling salted water with 4 tbsp. milk and 2 tbsp. lemon juice for 15-18 minutes. Check with the tip of a knife whether they are soft.

4. 4

   In the meantime melt butter in a pot. Stir in flour and sweat lightly. Add 200 ml water and 1/4 l milk while stirring constantly. Bring to the boil, stir in the stock and simmer for 5 minutes while stirring.

5. 5

   Wash the chops and pat them dry. Heat lard in a large pan. Fry the chops for 3-5 minutes on each side. Season with pepper and a little salt. Wash parsley, shake dry and chop.

6. 6

   Season the sauce with salt, pepper and possibly lemon juice. Heat drained black salsifies in the sauce for 2-3 minutes. Serve with the chops. Sprinkle with parsley. Boiled potatoes taste good with it.