Black Salsify in Cream Sauce with Liver Dumplings

Brush the salsify heartily under running water and peel. Cut into oblique slices about 3 mm thick and blanch briefly in salted water with the juice of one lemon, then rinse. Heat the rapeseed oil in a frying pan and sauté the drained salsify until they take on a light color. Add shallots and garlic and fry a little bit. Add white wine, chicken stock and whipping cream and simmer gently until the salsify is cooked. Just before serving, add the thyme leaves and season to taste with salt and freshly ground pepper. Stir in the whipped cream and chopped parsley.

Remove the skins and sinews from the calf’s liver and turn it through the fine disk of the meat grinder. Add the yolks to the liver form. Season with salt and pepper and mix well. Remove the crust from the slices of toast and dice them. Roast them in a frying pan without fat until golden brown and add to the liver mixture. Fry the shallot cubes and the garlic clove in hot clarified butter until golden brown. Add the parsley and thyme leaves to the fried shallots and garlic and add to the liver mixture with the white bread crumbs. Mix the mixture well and let it sit in the refrigerator for about 1 hour.

Now cut out balls with an ice cream scoop and form them into dumplings. Cook the liver dumplings leisurely in boiling salted water.

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