Braised Salsify with Creamy Morel Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 5.42 g | (6 %) | ||
| Fat | 16.81 g | (14 %) | ||
| Carbohydrates | 28.86 g | (19 %) | ||
| Sugar added | 0.61 g | (2 %) | ||
| Roughage | 4.76 g | (16 %) |
| Vitamin A | 153.8 mg | (19,225 %) | ||
| Vitamin D | 0.66 μg | (3 %) | ||
| Vitamin E | 0.48 mg | (4 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.13 mg | (9 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 37.16 μg | (12 %) | ||
| Pantothenic acid | 0.57 mg | (10 %) | ||
| Biotin | 1.67 μg | (4 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 19.84 mg | (21 %) | ||
| Potassium | 546.26 mg | (14 %) | ||
| Calcium | 105.43 mg | (11 %) | ||
| Magnesium | 35.62 mg | (12 %) | ||
| Iron | 2.34 mg | (16 %) | ||
| Iodine | 4.81 μg | (2 %) | ||
| Zinc | 0.79 mg | (10 %) | ||
| Saturated fatty acids | 10.31 g | |||
| Cholesterol | 51.05 mg |
Ingredients
- Ingredients
- 40 grams dried Morel
- 400 grams Salsify
- 1 lemon (juice)
- 3 Tbsps butter
- 1 tsp powdered sugar
- 75 milliliters dry white wine
- salt
- peppers
- 1 onion
- 1 garlic clove
- 1 Tbsp Pastry flour
- 100 milliliters dry white wine
- 200 milliliters Vegetable broth
- 4 centiliters Cognac
- 100 milliliters Whipped cream
- 1 Tbsp freshly chopped parsley
Preparation steps
Put the morels in a bowl with 200 ml (approximately 7 ounces) of water. Then lift the mushrooms out of the water and strain the soaking liquid through a fine-meshed sieve or a coffee filter. Set the liquid aside and rinse the morels and drain.
Peel the salsify, rinse and halve or cut into thirds crosswise. Place in a bowl of water with some lemon juice. Drain well and cut into 3-4 cm (approximately 1 1/2-inch) long pieces. Heat 1 tablespoon butter in a skillet and saute the salsify briefly. Add the powdered sugar and cook, stirring until slightly caramelized. Add 75ml (approximately 1/3 cup) of the wine, season with salt and pepper, cover and cook over low heat, stirring occasionally until tender, about 25 minutes.
Peel the onion and garlic and finely chop. Heat the remaining butter in a skillet and sauté the onion and garlic until translucent. Stir in the flour and sauté briefly. Deglaze with the remaining wine, the broth, 100 ml (approximately 3 1/2 ounces) of the soaking liquid and the brandy and simmer, stirring occasionally until slightly creamy, about 10 minutes. Strain through a sieve into a saucepan. Add the morels and the cream and simmer for about 10 minutes, adding a little of the soaking liquid if necessary. Stir in the parsley and season with salt and pepper.
Remove the pot lid from the salsify and let the liquid evaporate. Arrange on plates and serve topped with the morel sauce.
