Black Salsify with Morel Mushroom Sauce

Ingredients

• 30 g dried morels
• 800 g black salsify
• Salt
• 1 splash Lemon juice
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 4 egg yolks
• 1 tbsp freshly chopped parsley
• 150 ml heavy cream (at least 30% fat)
• black pepper (freshly ground)
• 30 g Butter

Instructions

1. 1.

   Soak the morels in warm water. Wash, peel and cut the black salsify into 4‑cm pieces. Boil them in salted water with a splash of lemon for about 15 minutes until al dente.

2. 2.

   Meanwhile, peel and finely chop the shallot and garlic. Drain the morels and roughly chop them. Heat the oil in a pan and gently sauté the shallots with the morels until softened. Whisk the egg yolks over a hot but not boiling water bath until frothy. Remove from heat and fold in the shallots, morels, and freshly chopped parsley. Beat the cream until stiff peaks form and gradually fold it into the egg mixture. Season with salt and pepper to taste.

3. 3.

   Use a slotted spoon to lift the black salsify from the water, drain well, and lightly pan‑fry them in melted butter while stirring. Transfer to warmed bowls and pour the sauce over the top before serving.