Black Salsify Salad with Pistachios
Nutritional values
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 38.4 g | (128 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14 mg | (117 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Preparation steps
Rinse the salsify thoroughly. Bring a large pot of salted water to a boil. Add the salsify and cook, covered, over low heat until al dente, about 15 minutes. Drain and rinse with cold water to cool. Peel the salsify and place in a baking dish sidy by side.
Dissolve the instant broth in 300 ml (approximately 1 1/4 cup) of boiling water. Rinse the lemon in hot water, wipe dry and peel a 6 cm (approximately 2 1/4 inch) long piece of lemon skin. Finely chop the peel. Squeeze the juice from the lemon. Whisk the lemon zest, juice and oil into the broth mixture. Pour over the salsify and allow to rest at room temperature for 3 hours. Season with salt and pepper to taste.
Rinse the chives, pat dry and slice.
Sprinkle the salsify with the chives and chopped pistachios before serving.
