Black salsifies in béchamel sauce

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4.1 14
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 kg Black salsifies
  • 6 TABLESPOONS Vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS + 1/4 l milk
  • 2-3 TABLESPOONS Lemon juice
  • 2 TABLESPOONS Butter
  • 2 slightly heaped tbsp. flour
  • 1 TEASPOON Vegetable broth (instant)
  • 4 Cured pork chops with bone (approx. 200 g each)
  • 2 TABLESPOONS clarified butter or oil
  • 4 Stem(s) flat leaf parsley
  • 7-10 Tbsp disposable gloves

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.

Nutrition Facts

KCAL
470 kcal
CARBS
20 g
FATS
24 g
PROTEINS
40 g