Breaded Salsify with Ragout

Brush the salsify heartily under cold water. Cook unpeeled in a large saucepan in water for about 20 minutes. Take out, cool a little bit. Peel off the skin.

2. clean mushrooms, maybe rinse and cut into slices. Remove the skin from the onion and finely dice it. Rinse meat, dry, cut into cubes. Fry all around in 1 tbsp hot oil for 2-3 min. Fry onion briefly. Season with salt and pepper, take out.

Roast mushrooms in the frying fat until golden brown. Season with salt and pepper.

Extinguish with wine, clear soup and whipped cream. Bring to a boil and thicken. Add peas and cook for about 5 minutes. Add meat to the sauce form and heat. Season everything with salt and freshly ground pepper.

4. mix eggs. Turn salsify first in flour, then in egg and finally in breadcrumbs on the other side. Heat 4-5 tbsp oil. Fry the salsify in batches for 3 minutes until golden brown. Serve with the poultry ragout. Garnish with lemon and parsley. Serve with boiled potatoes.

Preparation time: 1 and a quarter hours

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