Black Salsify with Cheese

Ingredients

• 1 lemon (juice)
• 800 g black salsify
• Salt
• 1 tsp sugar
• 3 tbsp butter
• 3 tbsp Flour
• 150 ml heavy cream (at least 30% fat)
• 100 g processed cheese
• black pepper (ground)
• nutmeg
• 2 sprigs parsley

Instructions

1. 1.

   Pour the lemon juice with about 400 ml water into a bowl. Peel the black salsify and cut into pieces roughly 8 cm long. Immediately place each piece in the lemon water. Then cook in boiling salted water with sugar for about 10 minutes until tender. Remove with a slotted spoon, drain well, and set aside.

2. 2.

   In another pot heat the butter, sprinkle with flour, briefly sauté, then deglaze with the cream and 400 ml of the salsify broth. Whisk vigorously to avoid lumps. Simmer over medium heat for about 10 minutes, add the cheese, and season with salt, pepper, and nutmeg.

3. 3.

   Wash the parsley, shake dry, pick off the leaves, and finely chop. Add the black salsify pieces to the sauce, warm through, then sprinkle with parsley before serving in the pot.