Black salsify with Morel cream sauce

Ingredients

• 40 g dried morels
• 400 g black salsify
• 1 lemon (juice)
• 3 tbsp butter
• 1 tsp powdered sugar
• 75 ml dry white wine
• Salt
• Pepper
• 1 onion
• 1 Garlic clove
• 1 tbsp flour
• 100 ml dry white wine
• 200 ml vegetable broth
• 20 ml cognac
• 100 ml whipping cream
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Soak the morels in about 200 ml water for roughly 30 minutes. Then strain the mushrooms through a sieve and filter the soaking liquid again through a fine cloth (or coffee filter). Catch the stock, rinse the morels and let them drain.

2. 2.

   Peel the black salsify (wear gloves), wash it and cut the sticks in half or thirds. Immediately place them in a bowl with water and lemon juice. Once all peeled, drain well and cut into 3‑4 cm pieces. In a pan sear in 1 tbsp hot butter. Sprinkle with powdered sugar and lightly caramelize. Deglaze with wine, season with salt and pepper, cover and simmer gently for about 25 minutes.

3. 3.

   Peel and finely dice the onion and garlic. Sauté together in the remaining hot butter until translucent. Stir in flour and cook briefly. Deglaze with wine, broth, about 100 ml of morel soaking liquid and cognac, stirring and letting it reduce to a slightly thick sauce for about 10 minutes. Strain through a sieve into a saucepan. Add the morels and cream and simmer for about 10 minutes. If needed add a little more morel liquid. Stir in parsley and season with salt and pepper.

4. 4.

   Remove the lid and let the liquid evaporate. Plate and pour the sauce over the black salsify.