Butterfly pasta with salsifies in a fluffy creamy sauce


I’m still not really crazy about them.
But in this dish they were very nice.
From this recipe I learned that sometimes with a little extra effort you can put a  more sophisticated dish on the table.

500 g salsifies
20 g pine nuts
3 dl vegetable stock
25 g vegan butter
1 lemon
4 garlic cloves
1 dl soy creamer
olive oil

Peel the salsifies and cut into pieces of about 6 cm. Wash and store the pieces in lemon water.  Then, cut them into thin strips and fry briefly in olive oil.   Moisten with 1dl vegetable broth and cook until al dente.  Bind the broth with some vegan butter.

Toast the pine nuts.

For the sauce: Peel the garlic cloves and  cook them 15 minutes in lightly salted water.  Remove them from the water.

Bring 2 dl vegetable stock  to a boil.

Add the garlic cloves and soy cream and let boil.

Blend  the broth and bind with butter.   Blend again.  Use a hand blender.  You should get a light sauce with very tiny bubbles.

This dish is essentially based on this recipe. (WARNING: it shows a dead fish!!!)

It was served with a seitan-tofu triangle.


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