Salsify a la Creme

Ingredients

• 1 bundle salsify
• a spoonful of vinegar or lemon juice

Method

1. 1

   Scrape and cut salsify, soak in acidulated water.

2. 2

   Boil in salted water with vinegar or lemon juice.

3. 3

   Drain and serve with cream sauce.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 84. The excerpt below is the record exactly as published.

1 bundle salsify, lemon juice or vinegar, if gills rich white stock, breadcrumbs, a little butter, stock. Scrape, wash, and cut in short pieces the salsify, and put them into a basin of cold water containing lemon juice or vinegar. Drain the salsify and cook in stock or seasoned water till tender. Heat up l he white sauce, put in the salsify, previously drained, SALSIFY. 171 and blend both carefully. Put the salsify on a buttered dish, pour over the sauce, sprinkle over the breadcrumbs, and add a few very small bits of butter. Bake for 10 minutes in a sharp oven, and serve. Salsify a la Creme. Scrape and wash the salsify, and cut each in two or three portions, and put them in a basin containing some acidulated water, to prevent their going black. Then put the salsify in a stew-pan containing boiling salted water, and a spoonful of vinegar or lemon juice

Cook this with the app: pantry check, scaling, and the assistant.