Black Salsify Greek Style
|Chicken stock||1 3⁄4 Cup (28 tbs)|
|Lemons||2 , juiced|
|Salsify||2 Pound (Black Colored)|
|Chopped parsley||3 Tablespoon|
|Extra virgin olive oil||6 Tablespoon|
|All purpose flour||2 Tablespoon|
Bring the stock to a boil.
Stir the juice of 1 lemon into a large bowl of cold water.
Trim, wash, and peel the black salsify one root at a time.
As each root is peeled, cut it lengthwise into thick slices; cut each of these into 1 1/2 in lengths and remove any of the hard, woody central section from each piece with a sharp knife.
Drop these into the bowl of acidulated water to prevent them discoloring.
Chop the onion finely and fry gently with the chopped parsley in the oil in a large, heavy bottomed saucepan for a few minutes, until tender.
Drain the salsify well, add to the onion, and saute for 5 minutes.
Add a pinch of salt, sprinkle with the flour, and stir for 1 minute to cook the flour and distribute it evenly.
Add approximately 2 cups of the boiling hot stock and stir well.
Reduce the heat to low, cover, and simmer for 10 minutes, adding a little more hot stock when needed.
When the salsify is tender, make a thickening liaison by beating the egg yolks with the juice of the second lemon and 3 tbsp of the hot stock in a small bowl.
Sprinkle over the salsify and continue cooking over low heat for 1-2 minutes, stirring continuously.
The egg yolk will thicken the sauce slightly and make it slightly creamy; as soon as it does, remove from the heat.
This is not meant to be a thick sauce.
Continue stirring off the heat for half a minute, add a little more salt and pepper if wished,