{"id":15383,"date":"2022-09-27T14:59:33","date_gmt":"2022-09-27T12:59:33","guid":{"rendered":"https:\/\/berloumi.be\/toast-with-horn-of-abundance-and-salsify\/"},"modified":"2025-03-08T13:02:40","modified_gmt":"2025-03-08T12:02:40","slug":"toast-with-horn-of-abundance-and-salsify","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/en\/toast-with-horn-of-abundance-and-salsify\/","title":{"rendered":"Toast| Horn of plenty | Salsify"},"content":{"rendered":"<p>600 g salsify, cleaned<\/p>\n<p>700 g milk<\/p>\n<p style=\"padding-left: 30px;\">Cook the salsify over very low heat until tender in the milk (about 30 minutes, the milk should not really boil)<\/p>\n<p style=\"text-align: left;\">30 g butter<\/p>\n<p style=\"text-align: left;\">cinnamon, to taste<\/p>\n<p style=\"text-align: left;\">40 g flour<\/p>\n<p style=\"text-align: left; padding-left: 30px;\">Melt the butter in a pan, add the cinnamon and flour. Under constant stirring, bake gently and dry on a low heat<\/p>\n<p style=\"text-align: left; padding-left: 30px;\">Drain the salsify over the butter\/flour mixture. (first pour a little into the mixture and stir in a homogeneous porridge, then the rest can be added)<\/p>\n<p style=\"text-align: left; padding-left: 30px;\">Now also add the gare salsify<\/p>\n<p style=\"text-align: left;\">30 g corn oil (or other)<\/p>\n<p style=\"text-align: left;\">400 g cornucopia<\/p>\n<p style=\"text-align: left;\">1 g black pepper<\/p>\n<p style=\"text-align: left; padding-left: 30px;\">Clean the mushrooms with a brush and remove impurities<\/p>\n<p style=\"text-align: left; padding-left: 30px;\">Bake the mushrooms over high heat<\/p>\n<p style=\"text-align: left;\">1\/2 white bread, not sliced<\/p>\n<p style=\"text-align: left; padding-left: 30px;\">Cut off four thick slices of bread (about two inches thick)<\/p>\n<p style=\"text-align: left; padding-left: 30px;\">Toast the slices of bread<\/p>\n<p style=\"text-align: left;\">400 g Berloumi<\/p>\n<p style=\"text-align: left; padding-left: 30px;\">Cut Berloumi into four cuts of about 1 cm<\/p>\n<p style=\"text-align: left; padding-left: 30px;\"><a href=\"http:\/\/www.berloumi.be\/bakken\/\">Bake <\/a>the Berloumi<\/p>\n<h3 class=\"widget-title\">Chutney of Horn of Plenty and red wine<\/h3>\n<p>Fry <strong>200 finely chopped onion<\/strong> slowly and for a long time in <strong>three cl of oil<\/strong> until it finally looks nice brown. Add <strong>200 g chopped cornucopia<\/strong> and <strong>1 g pepper <\/strong>and bake briefly. Extinguish with 3 cl of red wine and let it boil completely. Add <strong>salt<\/strong> to taste<\/p>\n<h3 class=\"widget-title\">Chips of salsify<\/h3>\n<p>Peel a <strong>salsify<\/strong> and rinse under running water. With a peeler, peel long strings of salsify and immediately put them in water with <strong>lemon or vinegar<\/strong>. Place the strings on a baking dish and let them dry in the oven (60 min &#8211; 80\u00b0C &#8211; convection &#8211; oven slightly open). Fry the strings at 150\u00b0C until they are lightly coloured. <strong>Salt<\/strong> immediately after they come out of the fryer.<\/p>\n<h3 class=\"widget-title\">Salsify in white sauce, quickly from a can<\/h3>\n<p>Pour the moisture from <strong>2 cans of salsify<\/strong> into a not too small cooking pot <em>(later the salsify must be added<\/em>). Boil the liquid to 1\/3rd and then add <strong>150 g of culinary cream<\/strong> . Reduce to half. Bind with <strong>15 grams of Cornstarch roux<\/strong> and cook well. Add the salsify and heat.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"file:\/\/\/C:\/Users\/David\/AppData\/Local\/Temp\/msohtmlclip1\/02\/clip_image001.png\" alt=\"\" width=\"1174\" height=\"598\"><\/p>\n<h3 class=\"widget-title\">Serve<\/h3>\n<p>Remove a round from the toast with a round protrusion shape (you can also stick this out before toasting, but leave it in the bread during toasting)<\/p>\n<p>Place the toast on the plate without the circle<\/p>\n<p>Fill with salsify and also place the salsify over part of the toast<\/p>\n<p>Also spoon the mushrooms haphazardly over the toast and plate<\/p>\n<p>Also put the brown fried Berloumi on the toast<\/p>\n<p>Use the circle to finish the dish<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"so-widget-image\" style=\"max-width: 100%; height: auto; display: block;\" src=\"http:\/\/www.berloumi.be\/wp-content\/uploads\/2016\/01\/Trompettes2-350x322.jpg\" alt=\"\" width=\"350\" height=\"322\"><\/p>\n<h3 class=\"widget-title\">Craterellus cornucopioides<\/h3>\n<p>The craterellus cornucopioides may not look good, but it is one of the tastiest forest mushrooms that exist. When the mushroom is dried, the aroma becomes even more pronounced and in the distance it reminds a bit of truffle. In this recipe, fresh mushrooms are used. Brush them more or less free of sand residues or rinse them in water for an extremely short time. In the latter case, drain them well or dry them in the lettuce swagger.<\/p>\n<p>Dried cornucopia can be soaked in lukewarm water for ten minutes. Then squeeze and dry a little and further treat like fresh mushrooms.<\/p>\n<p>To enhance the aroma, you can blend a little dried mushrooms into powder (use a coffee grinder) and mix the powder with salt. Then sprinkle this mixture sparingly, as a garnish, over the dish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"so-widget-image\" style=\"max-width: 100%; height: auto; display: block;\" src=\"http:\/\/www.berloumi.be\/wp-content\/uploads\/2016\/01\/DSC_2322.jpg\" alt=\"\" width=\"3872\" height=\"2592\"> <img loading=\"lazy\" decoding=\"async\" class=\"so-widget-image\" style=\"max-width: 100%; height: auto; display: block;\" src=\"http:\/\/www.berloumi.be\/wp-content\/uploads\/2016\/01\/DSC_2347.jpg\" alt=\"\" width=\"3872\" height=\"2592\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>600 g salsify, cleaned 700 g milk Cook the salsify over very low heat until tender in the milk (about 30 minutes, the milk should not really boil) 30 g butter cinnamon, to taste 40 g flour Melt the butter in a pan, add the cinnamon and flour. Under constant stirring, bake gently and dry [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-15383","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.4 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Toast| Horn of plenty | Salsify - De Zuivelarij<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dezuivelarij.be\/en\/toast-with-horn-of-abundance-and-salsify\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Toast| Horn of plenty | Salsify\" \/>\n<meta property=\"og:description\" content=\"600 g salsify, cleaned 700 g milk Cook the salsify over very low heat until tender in the milk (about 30 minutes, the milk should not really boil) 30 g butter cinnamon, to taste 40 g flour Melt the butter in a pan, add the cinnamon and flour. Under constant stirring, bake gently and dry [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/dezuivelarij.be\/en\/toast-with-horn-of-abundance-and-salsify\/\" \/>\n<meta property=\"og:site_name\" content=\"De Zuivelarij\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/DeZuivelarij\/\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-08T12:02:40+00:00\" \/>\n<meta property=\"og:image\" content=\"\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/dezuivelarij.be\\\/en\\\/toast-with-horn-of-abundance-and-salsify\\\/\",\"url\":\"https:\\\/\\\/dezuivelarij.be\\\/en\\\/toast-with-horn-of-abundance-and-salsify\\\/\",\"name\":\"Toast| Horn of plenty | Salsify - 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