EatSmarter exclusive recipe

Crêpe Purses

with Caramelized Salsify
4.75
Average: 4.8 (4 votes)
(4 votes)
Crêpe Purses

Crêpe Purses - A vegetarian main course, festively wrapped and presented

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Health Score:
8,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
205
calories
Calories

Healthy, because

Even smarter

Nutritional values

After peas and beans, black salsifies are the most nutritious vegetable of all. They are distinguished by a high content of vitamins B, E and C and abundant minerals such as phosphorus, protein and calcium. Especially remarkable: the roots also contain a lot of inulin, which has been proven to have a positive influence on fat metabolism and intestinal flora.

The "asparagus of the little man" is still relatively unknown in our country. One reason for this may be that until the 17th century it was used exclusively as a medicinal plant - and against snake bites and plague of all things! It cannot be the taste, because it is really delicate.

 

1 serving contains
(Percentage of daily recommendation)
Calorie205 kcal(10 %)
Protein5 g(5 %)
Fat13 g(11 %)
Carbohydrates14 g(9 %)
Sugar added1 g(4 %)
Roughage8 g(27 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E12.5 mg(104 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.2 mg(14 %)
Folate71 μg(24 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.6 μg(12 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C14 mg(15 %)
Potassium473 mg(12 %)
Calcium146 mg(15 %)
Magnesium42 mg(14 %)
Iron5.7 mg(38 %)
Iodine9 μg(5 %)
Zinc0.8 mg(10 %)
Saturated fatty acids4.9 g
Uric acid143 mg
Cholesterol36 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 Tbsps butter
2 Tbsps Buckwheat flour
2 eggs
½ cup milk
salt
peppers
1 garlic clove
7 ozs small Cherry tomatoes
1 sprig rosemary
1 sprig thyme
2 Tbsps olive oil
½ tsp Cumin
6 Tbsps dry white wine (or vegetable broth)
4 Chives
3 Tbsps Vinegar
1 ½ lbs Salsify (or parsnips)
½ lemon
1 tsp brown sugar
How healthy are the main ingredients?
olive oilsugarrosemarythymeeggsalt
Preparation

Kitchen utensils

1 Tablespoon, 1 Small skillet, 1 Measuring cups, 1 Hand mixer, 1 Mixing bowl, 1 Cutting board, 1 Large knife, 1 small Non-stick pan, 1 Wooden spoon, 1 Teaspoon, 1 Small baking dish (about 18 x 22 cm), 1 Small pot, 1 Paper towel, 1 Peeler, 1 Rubber gloves (optional), 1 large Bowl, 1 Sieve, 1 Small knife, 1 large Non-stick pan, 1 Slotted spatula, 1 Citrus juicer

Preparation steps

1.
Crêpe Purses preparation step 1

Melt butter in a small pan until light brown, then remove from heat and let cool slightly.

2.
Crêpe Purses preparation step 2

Combine flour, eggs and milk in a bowl and mix with a hand mixer until smooth.

3.
Crêpe Purses preparation step 3

Stir in melted butter and season with salt and pepper. Let the batter rest for 25-30 minutes.

4.
Crêpe Purses preparation step 4

Peel garlic and smash with the side of a large knife. Rinse and wipe dry tomatoes. Rinse rosemary and thyme and shake dry.

5.
Crêpe Purses preparation step 5

Heat ½ tablespoon oil in a large non-stick pan. Add tomatoes, herbs and garlic and sauté for 4-5 minutes over medium heat. Season with cumin, salt and pepper. Add wine or broth. Pour mixture into a small baking dish (8 x 8 inches) and bake in preheated oven at 325°F for about 20 minutes.

6.
Crêpe Purses preparation step 6

Boil water in a small pot. Blanch chives for about 30 seconds, rinse with cold water and drain on paper towels.

7.
Crêpe Purses preparation step 7

Combine vinegar with 2 quarts of cold water in a bowl. Rinse salsify thoroughly, peel (wear rubber gloves if desired) and place immediately into the vinegar water.

8.
Crêpe Purses preparation step 8

Drain the salsify well in a sieve. Pat dry with paper towels and cut diagonally into slices.

9.
Crêpe Purses preparation step 9

Heat ½ tablespoon oil in a large non-stick pan over medium heat. Sauté salsify, turning frequently, for about 10 minutes.

10.
Crêpe Purses preparation step 10

Juice lemon half. Sprinke salsify with sugar and continue to cook until caramelized. Season with salt and pepper. Add 1-2 teaspoon lemon juice to taste.

11.
Crêpe Purses preparation step 11

In a small non-stick skillet, heat ½ teaspoon oil. Pour ¼ of the crêpe batter into skillet and cook until set on bottom. Flip the crêpe to cook other side. Remove from pan and continue with remaining oil and batter to make 3 more crêpes.

12.
Crêpe Purses preparation step 12

Place crêpes on the work surface and top with half of salsify, dividing evenly.

13.
Crêpe Purses preparation step 13

Gather together edges of crêpes up to form a purse and carefully tie with a chive. Remove herbs and garlic from the tomatoes. Serve crêpes with tomatoes and remaining salsify on warmed plates.