Baked Persimmon with Mushrooms and Salsify

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Baked Persimmon with Mushrooms and Salsify
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Healthy, because

Even smarter

Shiitake mushrooms, which originate from Asia, contain the vasodilating adenosine, which can also promote blood circulation in the heart. The triterpenes from the mushroom have an antiviral and antibacterial effect and can therefore offer protection against colds and flu-like infections.

Shopping tip for shiitake mushrooms: The mushrooms should be plump and juicy and not dried out. They taste best fresh, but they can also be wrapped loosely in paper and kept in the fridge for a few days.

Author of this recipe:

Ingredients

for
4
Ingredients
28 ounces
3 ½ ounces
Mushrooms (such as Shiitake)
4
2 tablespoons
1 teaspoon
5 ounces
freshly ground Pepper
Mint (for garnish)

Preparation steps

1.

Peel the salsify and boil for about 10 minutes in salted water, then drain.

2.

Preheat the oven to 350°F.

3.

Trim the mushrooms and (depending on the size) leave whole or cut into pieces. Rinse the persimmons, peel and cut into pieces. Arrange in a baking dish together with the mushrooms and salsify. Stir the lemon juice with the honey and the broth and pour over the persimmons and vegetables. Season with salt and pepper and cook for about 15 minutes in the oven.

4.

Garnish with mint and serve.