Wednesday, March 8, 2017

Salsify and creamy pasta

Salsify is a winter vegetable not very often seen in supermarkets. It is a root and was often called the poor man´s asparagus.
It is labour intensiv and not so easy to handle. Most people I know only use the ones out of a jar.


But if you know a couple of tricks and are not squeamish to get your hands dirty, you can peel a pack of salsify in a good 15 minutes.

First trick:  Use gloves
Second trick:  Use a bowl with 2 tbsp of vinegar and 2 tbsp of flour filled up with water
Third trick:  Use your kitchen sink and a medium size colander
Forth trick: Use a speed peeler


Close the sink and fill it up half with water, sit the colander inside. If it floats around, no big deal, it just helps to get the peel out later.
Brush off the excess dirt from the stalks.


Soak one after the other in the water in the sink, use the speed peeler and peel the stalks under water.
When they loose the skin and you hold the in the air to long, they discolour and get yellow to brown.
Keep them submerged as you peel them, and they stay white.
When they are completely "naked" cut them into 3 pieces and store them in the bowl with the flour and vinegar water.
In a pot with salt and a dash of milk cook the salsify for 20 minutes or until done.

Make the pasta sauce:
750 g salsify
2 tbp butter
1 tsp flour
100 ml milk
1 spring onion
125 ml chicken stock
100 ml double cream
2 tbsp cream cheese
1 tbsp cheddar
50 g smoked ham
50 g defrosted peas
salt, pepper, chili, nutmeg
1 tsp lemon juice
1 tbsp parsley

Make a onion roux and start the pasta.
Fill the roux with bit and bit of milk until creamy. Add the chicken stock and cream.
Season and chuck in the peas and the ham.
Parsley and lemon juice
Chop the salsify into 1 inch pieces and together with the pasta mix everything  and serve.



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