Salsify Ragout - cooking recipe

Ingredients

1 lb salsify, washed and peeled
6 tbsp white wine vinegar
1 tbsp all purpose flour
3/4 cup long grain rice
1-2 tbsp olive oil
1/2 lb chicken breast, coarsely diced
1/2 lb mushrooms, cleaned and sliced
2 cups vegetable stock
2/3 lb carrots, peeled and chopped
2/3 lb broccoli, divided into small florets
1 pinch salt
1/2 bunch chives, finely sliced
3 sprigs thyme, finely chopped
1-2 tbsp corn starch
3 tbsp sour cream

Preparation

Cut salsify into pieces and plunge into solution of water mixed with the vinegar and flour. Meanwhile, bring rice to a boil in salted water, then cover tightly and simmer for 15 mins.
Heat oil in a deep pan and saute chicken and mushrooms for 10 mins, and season. Drain the salsify. Bring stock to a boil in a large saucepan and cook carrots and salsify for 15 mins. Add broccoli 7 mins before end of cooking.
Add 1/2 cup of water to chicken and mushroom mixture, briefly bring to a boil and add to vegetables along with the herbs. Stir corn starch and sour cream into ragout, let thicken, then season. Serve with the rice.