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Belgian   -   Belgian Salsify With Mustard   adapted from Everybody Eats Well In Belgium

  • 2 Pounds Salsify
  • 1 Lemon Lemon Juice
  • 2 Tablespoons Flour
  • 6 Cups Water
  • 1 Teaspoon Salt
  • 3 Tablespoons Unsalted Butter
  • 2 Teaspoons Dijon Mustard
  • Pepper -- to taste
  • 2 Tablespoons Fresh Parsley -- finely chopped
Directions Trim the roots and tops of the salsify and peel with a vegetable peeler. cut crossvise into 2 inch long pieces and keep in a bowl of water with lemon juice to prevent discoloring. Place flour in medium saucepan and whisk in cold water, lemon juice, 1 teaspoon salt and salsify. Bring to a boil, reduce the heat, cover and cook until tender about 15 minutes. Drain. Mox the butter with mustard, combine with salsify. Season with salt and pepper. Sprinkle with parsley and serve.
Serves 4
Time to Make 0:00

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