Salsifis à la crème (Salsify in cream sauce)

    30 min

    This is a French recipe from the city of Lyon.

    1 person made this

    Serves: 4 

    • 1 tablespoon distilled white vinegar
    • 800g salsify
    • 1 tablespoon butter
    • 1 shallot, minced
    • 1 garlic clove, minced
    • 2 tablespoons plain flour
    • 100ml single cream
    • 3 tablespoons minced parsley
    • 2 tablespoons minced chives
    • salt
    • freshly ground white pepper

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Fill a saucepan with water and add vinegar. Peel salsify and drop immediately into to acidulated water to prevent blackening. Place on hob and bring to the boil, then reduce heat and simmer, covered, till salsify can be easily pierced, about 15 minutes. Drain and keep warm.
    2. Melt butter in a saucepan. Add shallot and garlic a and fry till translucent. Stir in flour and cook for 2 minutes till the paste is lightly coloured. Whisk in cream and simmer till it thickens, whisking often to avoid lumps.
    3. Add parley and chives and stir to combine. Season with salt and pepper. Pour the sauce over the salsify and serve hot.

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