Black Salsify Ragout

For the black salsify ragout, soak the morels in water for about 2 hours.

Brush the salsify under running water, peel and place in cold vinegar water to prevent discoloration.

Melt 2 tablespoons of butter. Cut black salsify into small pieces and sauté in it. Pour in vegetable soup and steam at medium heat for about 15 min. Season with juice of one lemon, salt, pepper and sugar.

Strain the morels, reserving the soaking water. Bring to the boil in salted water and cook for about 15 min.

Peel the carrots and cut into small cubes. Add to salsify about 5 min before end of cooking time. Remove the vegetables from the tof.

Heat 1 tablespoon butter and sweat flour in it. Deglaze with vegetable soup and bring to a boil. Add the mushrooms with the soaking water, add the whipped cream and bring to the boil again.

Mix the egg yolks with some of the sauce and then stir into the hot sauce.

Add the salsify and carrots to the sauce and leave to infuse for 5 minutes.

Rinse the chives and cut them into small rolls.

Serve the black salsify ragout sprinkled with chives.

Preparation Tip:

Black salsify ragout tastes great with whole grain rice!

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