Carrot and Black Salsify Gratin

– Vital Extra

– posted by K.-H. Boller – modified by Bollerix

Remove the skin from the salsify and cook in vinegar water with salt in about 15 min. Remove the peel from the carrots and steam them in a little salted water for about 10 minutes until soft. Steam leek onions for five minutes.

Whip egg yolks, whipping cream, mustard and apple juice on a hot water bath until creamy. Finely chop garlic and fold in with cheese. Season to taste with salt and freshly ground pepper.

Drain vegetables and layer in an ovenproof dish. Pour the sauce on top. Bake in oven at 225 °C for about 10 minutes until golden brown. Serve with wholemeal baguette.

Tip: Do you know purple carrots? They are an old, very aromatic variety – why not use them for a change!

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