Are your salsify trees all ready to be harvested? But you have absolutely no idea what to do with them? Don't panic! Because as usual our vegetable garden queen Mme Zsa Zsa comes to the rescue and inspires us with one of her enchanting recipes.
(for 6 persons)
- 12 salsify roots
- 2 handfuls of stem broccoli or a head
- fresh herbs from the garden, rosemary, thyme, sage, savory, ...
- 2 cloves of garlic
- 300 grams of old cheese
- 75 grams of old white bread
- 80 grams of butter
- 80 grams of flour
- 5 dl (vegetable) milk
- 400 grams of pasta
- bay leaves
- olive oil
- salt and pepper
- Peel the salsify and cut into oblique slices. Boil the slices in salted water with some herbs (sage, bay leaf, thyme, clove of garlic, etc.). Add the broccoli at the end, it only needs a few minutes. Spoon the vegetables from the water, allow them to evaporate and keep 5 7 dl of the cooking water.
- Cook the pasta al dente and mix it with the vegetables in an oven dish.
- Mix the bread with some sprigs of rosemary, thyme, 50 grams of the cheese and some olive oil to form a crumble.
- Melt the butter in the pan with the two cloves of garlic and a bay leaf. Add the flour and stir briefly. Let the mixture fry for a while. Pour in 5 dl of cooking liquid and the same amount of milk and let it boil. Allow the sauce to thicken. If the sauce is too thick, you can add some more cooking liquid or milk.
- Stir the cheese through the sauce and season with salt, pepper and nutmeg.
- Mix the vegetables and pasta with 1/4 of the cheese sauce, pour over the rest of the sauce and garnish with the crumble. Put the dish in a preheated oven of 200° for 20 25 minutes.