Scorzonera al cren
Instructions
Peel the Salsify, cut it into small pieces and time in a bowl of cold salted water with the juice of half a lemon.
In a saucepan, pour in water, add the juice of half a lemon, flour, pieces of Salsify and bring to a boil.
Reduce the heat and simmer for about half an hour.
Drain and let cool.
Meanwhile, whip the cream very firm, season with a pinch of salt and pepper, sprinkle the vinegar and add two tablespoons of finely grated horseradish.
Mix the ingredients gently so the cream must remain perfectly whipped.
Place the scorzonera on the serving dish and then dowse with horseradish cream.
Ingredients and dosing for 4 persons
- 600 g of scorzonera
- 20 cl of whipping cream
- 1 bit of horseradish root (cren)
- 1 lemon
- 1 tablespoon of flour
- 2 tablespoons of white wine vinegar
- 1 pinch of salt
- 1 pinch of pepper