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Black Salsify "Maurice"

Recipe Introduction


This is a favorite dish of my son. You must use canned black salsifies. The weight of the vegetables is the one I wrote in the ingredients. Fluid is extra weight. We serve it with potatoes. When you start to cook the potatoes, start with cooking the meat. So everything will be finished at the same time.





List of Ingredients



• 2 5/8 pounds black salsifies
  
• 2/3 pound creme fraiche
  
• 1 1/3 pound veal (fillet or any part you like)
  
• butter for frying
  
• salt
  
• pepper
  
• some whitewine
  






Instructions



1. Cut the veal into small stripes and fry in the butter. Add salt and pepper. When veal becomes color add little bit of whitewine and stir.
   
   
2. When all the fluid is gone, add the black salsifies with the fluid. Reduce under great heat, add creme fraiche, spoon by spoon, wait for sauce get creamy before you add more creme fraiche.
   
   
3. Flavor with salt and pepper.