Chicken wih Creamed Salsify and Walnuts
Salsify is a good and inexpensive vegetable. A taste a bit like asparagus and it often called poor man’s asparagus. I like it and use it in my cooking as often as I can get ahold of it. This recipe is a quick one and takes just 15-20 minutes to make. I am still working on my book and like to prepare a quick and easy meal when I come home at night. If you can’t find salsify, you can always use white or green asparagus.
Chicken Breast with Creamed Salsify
4 main course servings
4 chicken breasts without skin or bones
2 tbsp. butter
2 tbsp. rapeseed oil
salt and freshly ground black pepper
2 oz. bacon, finely chopped
8 spears of salsify, scrubbed and trimmed, cut into 2 inch pieces
1 cup heavy cream
½ cup vegetable bouillon
2 oz. butter
salt and freshly ground pepper
4 slices of toasted white bread
a few salad leaves
2 oz. walnuts, chopped
To make chicken, cut the chicken in 1×1 inch pieces. Melt butter, add oil and fry chicken over medium-high heat 2 minutes. Take them up, sprinkle with salt and pepper and set aside.
To make salsify, cook bacon in a skillet over medium-low heat until the fat is reduced, then add the salsify, cream and bouillon. Cover and cook 5-10 minutes depending on how thick the salsify are. Transfer salsify to the plate with chicken and hold them warm. Strain cream, return to skillet and add the butter and stir until butter is incorporated with the cream. Bring the chicken and salsify back to pan and warm the dish a few minutes.
To serve, place a slice of toasted white bread on 4 plates and a few leaf of salad. Spoon the chicken and salsify over the bread slices and sprinkle with chopped walnuts.