User Manual

Side dishes and vegetables, vegetarian dishes and bakes 45
Black salsify in mustard cream [Index: ]
MCRC00902428_BO_Schwarzwurzeln_in_Senfsahne-013_F39MCRC00918115_SE_Schwarzwurzeln_in_Senfsahne-008MCRC00900744_NF_Schwarzwurzeln_in_Senfsahne-012_RZ0VegetablesVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Large perforated steamer
VEGETABLES:
3 tbsp white wine vinegar
1 kg black salsify
MUSTARD CREAM SAUCE:
1 onion
30 g butter
2 tbsp mustard seeds
3 tbsp mustard
125 ml vegetable stock
250 ml cream
Salt
White pepper freshly ground
Nutmeg, freshly grated
1-2 tbsp light sauce thickener
Per serving
309 kcal, 17 g carbs, 24 g fat, 8 g protein, 1,4 BU
PREPARATION
1. Mix the vinegar with 1 l water.
2. Peel the black salsify under running water, wash once more and then immediately place into the
vinegar solution. Take the individual sticks out one at a time and cut into pieces 3 cm long. Put them
back in the vinegar water to stop them discolouring.
3. Place the black salsify into the perforated steamer and steam as indicated.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature100 °C100Duration10-15 minutes10
4. To make the sauce, peel the onion, dice finely and sweat in the butter until translucent. Add the
mustard seeds, mustard and stock and leave to infuse for 5 minutes.
5. Pour in the cream and season with salt, pepper and freshly grated nutmeg. Thicken with sauce
thickener.
6. Add the black salsify to the sauce.
Setting procedure:
Steaming
100 °C
Cooking time: 10-15 minutes
Tip:
Serve with boiled potatoes
and grilled sausages.