Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Puree
Meat
Sauce
How it's done
Puree
Cook the black salsify and potatoes in salted water for approx. 30 mins. until soft, drain the water, allow the residual moisture on the vegetables to evaporate by shaking the pan on the switched-off hob, then puree. Add the butter, mix, season with salt, keep warm.
Meat
Heat the oil in a frying pan. Fry the meat for approx. 2 mins. per batch. Remove, season and set aside. Reduce the heat and wipe the cooking fat from the pan.
Sauce
Add the shallots and garlic to the same pan, sauté for approx. 3 mins., pour in the wine and balsamic, reduce by half. Add the veal stock, cook for approx. 5 mins. Pour the sauce into a measuring cup, puree, return to the pan, add the meat and cooking juices, heat gently.
To serve
Plate up the black salsify puree with the strips of veal.
| Tip: | Peel the black salsify wearing gloves and soak immediately in vinegar and water (500 ml water: 2 tbsp vinegar) to ensure they remain beautifully white. |
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