Salsify is a vegetable which we do not think often enough, yet he does not fail to surprise us by its flavor, and knows how to be nice to accommodate in your preparations according to your desires !
The salsify fee has nothing to do with the one that is already bleached in a box or jar, then I can only encourage you to cook them fresh, but I will not take it personally if you don’t find any or if you ever have a little too lazy to be a chore of peeling ! Because, yes, let’s talk about the peeling, I don’t know what to advise you to wear gloves when peeling the salsify, because it oozes a white sap quite sticky… So if you want to save your hands, listen to tata !!!
Velouté of salsify and twisted puff pastry with tapenade
Ingredients (for 4)
- 900 g of salsify costs
- 75 cl of vegetable broth
- 1 white onion
- 3 tbsp olive oil fresh
- 10 cl of cream oatmeal or cream
- Salt and pepper
- Olive oil
For twists, puff
- 1 puff pastry pure butter
- 4 tbsp of black olive tapenade
Peel the salsify and cut into pieces. Set aside in lemon water.
Snip the onion and then heat a drizzle of olive oil in a casserole dish. Sauté the onion over low heat for 5 minutes. Then add the salsify drain as well as the vegetable broth. Bring to a boil and let cook 35 minutes over medium heat.
During this time, make the twists, to do this, preheat the oven to 200°. Spread the puff pastry with tapenade and then cut strips one centimeter wide. Twist-and arrange them on a baking sheet. Bake for 10-12 minutes.
Mix the soup with the cream and oats, and adjust the seasoning.
Serve with a drizzle of olive oil fresh over and twists, flipping over to the tapenade as an accompaniment.