How to make a Salsify Soubise | Chef Michael Adams | Recipes

Let’s kick it old school with this sauce from the 1800s😮...well, a take on it anyway.
😋Soubise is an onion sauce thickened with Béchamel sauce or cream. Chef Michael Adams’ take results in a velvety, light almost foamy sauce that pairs perfectly with his scallops!😋
✅Salsify soubise Ingredients:
½ cup salsify
½ cup white onion
2 cups heavy cream
2 bay leaf
1 clove garlic
4 sprigs thyme
Salt & pepper to taste
1 each lemon(zest and Juice)
4 T butter
✅Method of Preparation:
Bring a pot of water to a boil. Add lemon juice, pinch of salt. add salsify & cook until tender.
Remove & keep warm. In the same water blanch the onion for 1 minute. Keep warm. In another sauce pot bring the cream to a boil & reduce with bayleaf, thyme & crushed garlic.
Add onion & salsify simmer for 15 minutes. Remove & puree in a blender. Add 4 T butter.