Fried Salsify
Fried Salsify - Culinary high from the north: "winter asparagus" crisply packed
Healthy, because
Even smarter
Nutritional values
In addition to the diabetic-friendly polysaccharide inulin, the earthy roots offer an impressive mixture of vitamins and minerals, e.g. the cell protection trio A-C-E and calcium, which is important for wound healing.
For a wholesome, satisfying, and calorie-friendly midday meal: spread 1 slice of whole wheat bread with low-fat cream cheese and enjoy it with the black salsify.
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 61 mg |
Ingredients
- Ingredients
- 6 Tbsps White vinegar
- 1 ½ lbs Salsify
- 1 lemon
- salt
- 1 egg
- 3 ozs Pastry flour
- ½ cup
- 5 ozs lamb's lettuce
- Sweetener
- 2 tsps Mustard
- peppers
- 1 Tbsp Corn oil
- 1 pint vegetable oil (for frying)
Kitchen utensils
Preparation steps
Combine 3 tablespoons of vinegar and 1 cup of water in a bowl.
Thoroughly rinse the salsify, peel with a vegetable peeler under cold water and cut into thirds (wear rubber gloves to prevent your hands from staining). Plunge salsify immediately into the vinegar water to prevent discoloration.
Rinse lemon in hot water, wipe dry and remove half of the peel in thin strips. Squeeze out lemon juice.
Drain salsify. Combine 1 cup of water and 1/4 cup lemon juice in a pot, bring to a boil and add salt. Cook salsify over medium heat until tender, about 20 minutes.
Drain salsify in a sieve and let cool.
Meanwhile, separate the egg. Mix together the flour, milk, egg yolk and lemon zest in a bowl and let dough rest for 10 minutes.
While the batter is resting, rinse the lamb's lettuce and spin dry thoroughly.
Stir together the remaining vinegar with sweetener and mustard and season with salt and pepper. Whisk in the corn oil to combine.
Beat the egg whites with a pinch of salt until stiff peaks form and fold into the batter.
Heat the vegetable oil in a pan or in a deep fryer to 350°F. The temperature is correct when small bubbles form on a wooden spoon dipped into the oil.
Working in batches, and using 2 forks, dip the salsify into the batter, letting excess drip off, then add to hot oil and fry until golden brown.
Remove the salsify with a skimmer and drain briefly on paper towels. Place on a baking sheet and keep warm in a preheated oven at 300°F/convection 265°F.
Mix lamb's lettuce with the dressing. Arrange salsify on top and serve immediately.
