Black salsify ragout

Name: Black salsify ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Carrots; 750 g Black salsifies; 2-3 TABLESPOONS Vinegar; 3/4 l Vegetable broth (instant); 800 g Potatoes; 7-10 Tbsp Salt; 1 Onion; 200 g Mett; 1 Egg Yolk; 1-2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil; 200 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp grated nutmeg; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp marjoram leaves and lemon slices

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Carrots
750 g Black salsifies
2-3 TABLESPOONS Vinegar
3/4 l Vegetable broth (instant)
800 g Potatoes
7-10 Tbsp Salt
1 Onion
200 g Mett
1 Egg Yolk
1-2 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil
200 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp grated nutmeg
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp marjoram leaves and lemon slices

Directions

1
Clean and peel the carrots. Peel and wash black salsifies and put them briefly in vinegar water. Cut vegetables into bite-sized pieces. Cover and cook in boiling broth for about 20 minutes. Meanwhile peel, wash and halve the potatoes and cook in boiling salted water for about 15 minutes.
2
For the balls, peel and finely chop the onion. Mix minced meat, onion, egg yolk, breadcrumbs. Season with salt and pepper. Form small balls from it. Fry in hot oil over medium heat for about 4 minutes, turning.
3
Pour cream to the vegetables. Stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt, pepper, nutmeg and a few drops of lemon juice. Warm up the balls in it. Serve with the potatoes.
4
Serve garnished with marjoram and lemon.