Salsify with Morel Sauce
Soak mushrooms in warm water. Rinse salsify, peel and cut into 4 cm (approximately 1 1/2 inch) long pieces. Cook salsify in a pot of boiling salted water with a squeeze of lemon for about 15 minutes until al dente.
Meanwhile, peel shallot and garlic and chop finely. Drain morels and coarsely chop. Heat oil in a pan and fry shallots with morels until soft. Whisk yolks over a hot, not boiling water bath until frothy. Remove eggs from heat and stir in shallots, morels and freshly chopped parsley. Whip cream until stiff and gradually fold into egg mixture and season with salt and pepper. Remove salsify from water using a slotted spoon, drain well and lightly fry in a pan with melted butter while stirring. Remove salsify from the pan, arrange on preheated plates and serve topped with morel sauce.