Salsify tagliatelle with cheese and wine sauce

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Gregory Marchand
From Saturday Kitchen

For the salsify tagliatelle

  • 350g/12oz salsify
  • 1 lemon, juice only
  • ice cubes

For the cheese and wine sauce

  • 1 shallot, peeled and finely chopped
  • 30g/1oz butter
  • 200ml/7fl oz vin jaune wine or dry fino sherry
  • 200g/7fl oz single cream
  • 100g/3½oz Cheddar, grated
  • salt and freshly ground black pepper

To serve

  • extra virgin olive oil, for drizzling
  • 50g/1¾oz buckwheat, cooked
  • freshly ground black pepper
  • fresh truffle or truffle oil
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