Braised Salsify with Lamb Meatballs

Black salsify: Brush the black salsify heartily under running water and peel off. Cut into oblique slices about 3 mm thick and blanch briefly in salted water with the juice of one lemon, then rinse. Heat the canola oil in a frying pan, sauté the drained salsify in it until they take on a light color. Add shallots, garlic and bacon slices and fry a little. Add the thyme. Pour in white wine and chicken stock and continue to simmer gently until the liquid has evaporated. Just before serving, remove the thyme and season well with salt and freshly ground pepper. Stir in the butter and stir in the chopped parsley.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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