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Roasted salsify with ham Recipe

Roasted salsify with ham

Recipe Ingredients for Roasted salsify with ham

1 kg Salsify
2 tbsp Vinegar
2 tbsp Flour
1 cup Milk
1 tbsp Butter
20 g Butter
3 tbsp Lemon juice
2 pcs Shallots
1 pc Garlic
1 pinch Chili
Salt, freshly ground pepper
1 / 2 bunch Parsley
200 grams Ham
Egg Vinnaigrette
50 ml Olive oil
50 ml Veal stock (Eq
Lacroix) 3 tbsp
Wine vinegar
Freshly ground pepper 1 tsp
Mustard, hot 1 pinch
Sugar 1 bunch
Chives 1 pc
Egg, hard boiled 1 tsp
800 grams
(Rubber gloves)

Roasted salsify with ham Recipe Directions

Mix the flour with the vinegar and fill with about 1 liter of cold water.

Brush off black roots under flei├čendem water thoroughly, peel and cut into pieces and immediately put into the vinegar water.

Hard boil eggs ten minutes, rinse, peel and chop the capers into fine dice. Washed chives cut into rolls. All the other ingredients of the vinaigrette in a shaker (or sealable glass jar) and shake vigorously to give, so that an emulsion. Finally, egg, capers and chives stir with a spoon. Season to taste again.

Peel the potatoes cook.

Lightly salted water with a cup of milk to a boil. In it al dente, the black cook at all root pieces (approx. 10 minutes). Drain thoroughly and drain.

Peeled garlic and shallots into fine cubes. In butter, along with the salsify until golden brown. Season with salt, pepper, a little chili and lemon juice. Remove from heat and sprinkle with plenty of plucked parsley leaves.

Ham slices on large plates and sprinkle with the rose turn the Vinnaigrette. Serve alongside the black roots. Press the potatoes through spaetzle press (mashed potatoes) and serve separately.


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