Spinach Bake with Black Salsifys

Ingredients

• 1 kg fresh black salsifies
• 2 spoon vinegar
• 1 spoon flour
• salt
• 100 g Emmentaler cheese
• 20 g butter
• 200 g crème fraîche
• 2 egg yolk
• 1 egg
• 1/8 l white wine
• A little bit of orange peel
• white pepper
• nuitmeg
• 1 kg spinach
• 2 spoon hoed pistachios

Preparation

• Wash the black salsifies.
• Peel the black salsifies, cut them to pieces and put them immediately in a mixture of 1 spoon vinegar, flour and water.
• Boil a lot of water with salt and the rest of the vinegar.
• Boil the black salsifies for 20 minutes.
• Grate the Emmentaler cheese.
• Fat the form with butter.
• Mix the crème fraîche, the egg yolk, the egg, the wine, the Emmentaler cheese, salt, the orange peel, the pepper and the nutmeg.
• Distibute black salsifies and spinach in the form (At the end: black salsifies).
• Add the crème fraîche-Mixture.
• Scatter with pistachios and butter..
• Bake for 30 minutes at 200° C in the hot-air oven.

Refinement

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