Scorzonera in fricassee
Instructions
Peel and wash the Salsify, lessatela in boiling salted water and acidulated with lemon juice for about half an hour.
Sgocciolatela, cut it into slices.
In a saucepan heat the butter, add the Salsify and let flavour.
Meanwhile in a Holster beat the egg yolks with the juice of the second lemon and a pinch of salt.
Remove the Pan from the stove, add the egg yolks to scorzonera, put it back on the heat and stir until the egg is softly blended.
Turn, sprinkle with chopped parsley and serve.
Ingredients and dosing for 4 persons
- 700 g of scorzonera
- 30 g of butter
- 2 egg yolks
- 2 lemons
- Parsley
- 1 pinch of salt