How do you store salsify in béchamel sauce?

Name: Salsify in béchamel sauce
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 1 kg salsify; 1 lemon; 30 g butter; 30 g flour; 650 ml cold milk; Pepper and salt; 80 g grated Emmental cheese

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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 the salsify in béchamel sauce is stored 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 before placing it in the refrigerator. This prevents steam from condensing and making the dish too moist. Freezing: Portioning: 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 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.

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