Salsify in White Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 37 g | (123 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 organic lemon (juiced)
- 800 grams Salsify
- salt
- 1 tsp sugar
- 3 Tbsps butter
- 2 Tbsps Pastry flour
- 300 milliliters Whipped cream (at least 30% fat content)
- freshly ground peppers
- Nutmeg
- 2 sprigs parsley
Preparation steps
Pour the lemon juice with 400 ml (approximately 2 cups) of water into a bowl. Peel the black salsify and cut into about 8 cm (approximately 3 inch) long pieces. Add the salsify pieces immediately into the lemon water. Cook the salsify in salted boiling water with sugar in a pot until tender for about 10 minutes.
Take out the salsify from the water using a slotted spoon, drain well and set aside. Collect the salsify broth.
For the sauce, heat butter in a saucepan, sprinkle with flour and saute briefly. Pour in the cream and 300 ml (approximately 1½ cups) of the salsify broth. Stir vigorously with a whisk so that no lumps form. Simmer over medium heat for about 10 minutes. Season with salt, pepper and nutmeg.
Rinse the parsley, shake dry, pluck the leaves and chop finely. Add the cooked salsify pieces into the sauce, heat and serve sprinkled with parsley.
