How do you store salsify in béchamel sauce?

Storage: Refrigerator storage: If you plan to consume the salsify in béchamel sauce within 1-2 days, you can store it in the refrigerator. Place it in an airtight container or covered dish. Cool and dry: Make sure to store the salsify in béchamel sauce in the refrigerator at a temperature of 4°C or lower to prevent spoilage. Cover and cool: If you have freshly prepared the salsify in béchamel sauce, let it cool to room temperature first before placing it in the refrigerator. This prevents steam from condensing and making the dish too moist. Freezing: Portion: If you want to store the salsify in béchamel sauce for a longer period, divide it into individual portions before freezing. This makes it easier to thaw only the amount you need. Airtight packaging: Place the individual portions of salsify in béchamel sauce in airtight freezer bags or freezer containers to prevent freezer burn. Make sure to remove excess air from the bags. Label: Label the bags or containers with the freezing date so you know how long they have been stored in the freezer. Salsify in béchamel sauce can usually be stored in the freezer for up to 2-3 months without significant loss of quality. Reheating: To reheat salsify in béchamel sauce, take the required amount out of the freezer and let it thaw slowly in the refrigerator. Once thawed, you can heat the dish in a pan over medium heat or in the microwave. Stir occasionally to heat evenly. Make sure the dish is fully heated before serving.

Salsify in béchamel sauce

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40min

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Next Level

Enjoy my recipe for salsify in béchamel sauce, refined with Emmental cheese. It goes perfectly with red meat or poultry.

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Ingredients

What do you need?

Quantity: 4P

1 kg salsify
1 lemon
30 g butter
30 g flour
650 ml cold milk
Pepper and salt
80 g grated Emmental cheese

Preparation method

How do you make this?

Shake the dirt off the salsify over the trash can.

Peel and cut them into pieces of 6-7 cm, place them in cold water with half a squeezed lemon.

Cook them al dente with the other half of the lemon juice and a pinch of salt, drain.

Let butter melt, add the flour all at once and let it cook for a moment.

Deglaze with half of the milk, whisk out the lumps, add the rest of the milk, bring to a boil, and stir the cheese in thoroughly. Season with pepper and salt, taste.

Add the salsify, mix gently, and serve.

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