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Crunchy baked sweetbreads with salsify in Nazareth cheese sauce

Type: Main course

Ingredients for 4 people

  • 300g grated Nazareth cheese
  • 1 kg salsify
  • 400g skinned sweetbreads
  • 125g flour
  • 125g Dixmuda or Nazareth butter
  • ¾ litre of chicken broth
  • 2 dessert spoonfuls of vinegar
  • Pepper
  • Salt
  • Nutmeg 
  • Peel the salsify and rinse in water with the vinegar

  • Cook the salsify until al dente in salted water

  • Make a roux with the butter, flour, chicken broth, Nazareth cheese and seasoning

  • Blend the salsify into the sauce and keep warm in the oven at 120°C

  • Cut the sweetbreads into slices and fry in butter with seasoning and salt

  • Serve with the salsify.