How do you store salsify in béchamel sauce?

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. Make sure the salsify in béchamel sauce is stored in the refrigerator at a temperature of 4°C or lower to prevent spoilage. 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. If you want to store the salsify in béchamel sauce for a longer time, divide it into individual portions before freezing. This makes it easier to thaw only the amount you need. Place the individual portions of salsify in béchamel sauce in airtight freezer bags or 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 much 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 reheat 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.

Can I also prepare salsify from a jar for this salsify recipe?

Yes, absolutely! If you're short on time, preparing salsify from a jar is a super quick alternative. Since these salsify are already cooked, you just need to drain them well. Make your béchamel sauce as described in this salsify recipe, stir in the cheese, and add the drained salsify at the very last moment to gently warm them in the sauce.

What is the best season for salsify?

The best season for salsify runs from November to March. As a true winter vegetable, they reach their peak flavor in the coldest months.

Salsify in white sauce

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40min

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Next Level

Today we spotlight a fantastic winter classic that is far too often forgotten: the salsify! Sometimes they are called 'kitchen maid's sorrow' because they require a bit of love when peeling, but believe me, preparing fresh salsify is truly worth it. The result is pure gold on your plate!

In this delicious salsify recipe, we combine this forgotten vegetable with a velvety, rich sauce. We are going for ultimate nostalgia and making salsify with white sauce, refined with plenty of Emmental cheese. This salsify with cheese sauce is the perfect match for a juicy piece of red meat or tender chicken.

Today we spotlight a fantastic winter classic that is far too often forgotten: the salsify! Sometimes they are called 'kitchen maid's sorrow' because they require a bit of love when peelin ...

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?

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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 the 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 firmly. Season with pepper and salt, taste.

Add the salsify, mix gently and serve.