Wear gloves when peeling
The milky sap sticks to hands and tools. Work promptly, hold peeled pieces in water and clean the board afterwards.
European Recipe
Salsify and potato ragout with mustard
Fresh salsify and potatoes cook together in a little water. A milk and flour mixture thickens the sauce; mustard and lemon are added last.
Total time
55 min
Calories
565 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Salsify in a creamy vegetable dish
Beneath the dark peel are pale roots with a mild flavour. After peeling, they sit briefly in water before cooking with the potatoes. The ragout makes two large vegetable portions and is served warm immediately.
Vegetarian Dinners
Autumn Recipes
Potatoes
Vegetables
Recipe
Salsify and potato ragout with mustard
Tender salsify pieces and potato cubes in a mild cream sauce with mustard, lemon and parsley.
Ingredients
2 servings
Method
-
1
Prepare roots
Scrub salsify under running water and peel wearing gloves. Cut into pieces about 3 cm long and immediately place in 1000 ml cold water; slight discolouration is harmless. Cut potatoes into cubes about 2 cm across and finely chop onion. Drain salsify before cooking.
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2
Cook vegetables until tender
Melt butter in a wide saucepan. Soften onion over medium heat for 3 minutes until translucent. Add salsify, potatoes, remaining 400 ml water and salt. Bring to a boil, cover and gently cook over low heat for about 20 minutes until both vegetables are tender. Turn gently occasionally; add a little water if needed.
-
3
Thicken sauce
Stir flour into cold milk until lump-free and gently stir into the saucepan. Add cream and simmer gently over low heat for about 5 minutes to cook the flour. The sauce should stay creamy and the vegetables mostly hold their shape.
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4
Season and serve
Finely chop parsley. Stir mustard, lemon juice and pepper into the ragout, heat briefly and divide between deep plates. Scatter with parsley and serve immediately.
Kitchen know-how
Tips for Salsify and potato ragout with mustard
Check tenderness before thickening
A small knife should enter potatoes and salsify without much resistance. Only then add the milk and flour mixture.
Variations
How to adapt this recipe
Replace onion with the same cleaned weight of finely sliced leek and soften before adding roots. Flavour and nutritional values change.
Replace milk and cream with the same amounts of unsweetened oat drink and oat cooking cream. Also use a plant-based butter alternative; recalculate nutritional values.
Nutrition per serving
565kcal
67.0 gCarbohydrates
11.6 gProtein
22.5 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Salsify and potato ragout with mustard
The ingredient quantity refers to peeled edible roots. Peeling losses vary with thickness and condition, so buy extra and weigh accurately after peeling.
Potatoes and roots are first cooked tender in water. Acid is then added for flavour, so the tenderness check is independent of an acidic sauce.
It is already cooked and often acidified. For this version, cook potatoes tender first and add drained jarred roots near the end. Salt, acidity and nutritional values differ from the raw produce used in the calculation.
First stir flour completely smooth in cold milk. Slowly stir the mixture into the hot ragout and simmer gently until cooked through.
Keep cooking