Table of contents:
Black salsify salad
Ingredients for 4 servings:
1 kg black
salsify juice 1/2 organic lemon
1 tablespoon dill, chopped
1 cup crème fraîche
250 ml yogurt
2 cloves of garlic
1 red onion
1 carrot
1 yellow beetroot
Salt, pepper
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Preparation:
- Peel salsify under water and immediately place in cold water with lemon juice to prevent discoloration.
- Boil salsify in salted lemon water until soft, strain, cut into pieces approx. Three cm long.
- Peel the carrot and yellow turnip, cut into small cubes, boil over in a little salted water and strain. Peel onions and cut them into fine pieces.
- Mix the crème fraîche and yoghurt and season with salt, pepper, crushed garlic, a little lemon juice, chopped onion and dill.
- Add the carrot and beet cubes and stir in the black salsify pieces.
| ingredients | Nutritional values
per serving (approx.) |
ingredients | Nutritional values
per serving (approx.) |
|---|---|---|---|
| Energy (kcal) | - | Dietary fiber (g) | - |
| Protein (g) | - | Cholesterol (mg) | - |
| Fat (g) | - | "Sugar" (g) | - |
| Carbohydrates (g) | - |
This recipe (adapted version) comes from Die Umweltberatung Recipes of the Season - Cooking with Enjoyment!
