Red Cooked Black Salsify

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Red Cooked Black Salsify
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
246
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie246 kcal(12 %)
Protein7.31 g(7 %)
Fat4.04 g(3 %)
Carbohydrates49.7 g(33 %)
Sugar added0 g(0 %)
Roughage7.92 g(26 %)
Vitamin A26.29 mg(3,286 %)
Vitamin D0 μg(0 %)
Vitamin E0.51 mg(4 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.37 mg(34 %)
Niacin0.99 mg(8 %)
Vitamin B₆0.48 mg(34 %)
Folate67.32 μg(22 %)
Pantothenic acid0.84 mg(14 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C25.06 mg(26 %)
Potassium997.88 mg(25 %)
Calcium100.49 mg(10 %)
Magnesium44.03 mg(15 %)
Iron1.33 mg(9 %)
Zinc0.83 mg(10 %)
Saturated fatty acids1.89 g
Cholesterol7.63 mg

Ingredients

for
4
Ingredients
600 grams
400 milliliters
1 sprig
2 tablespoons
1
1
1 tablespoon
freshly ground Pepper

Preparation steps

1.

Rinse, peel and cut the salsify diagonally into 5 cm (approximately 2-inch) long pieces. In a saucepan, bring the beet juice, 400 ml (approximately 1 3/4 cups) of water, 1 teaspoon salt, 1 tablespoon lemon juice and the rosemary to a boil. Add the salsify and cook until al dente, about 15 minutes. Drain, reserving the cooking liquid.

2.

Meanwhile, cut the pomegranate in half and remove the seeds and mix with the remaining lemon juice. Peel and finely chop the shallot. Heat the butter in a skillet and sauté the shallot until translucent. Add the salsify, 1-2 tablespoons of the cooking liquid and the pomegranate seeds along with their juice to the pan. Simmer 5 minutes, season with salt, pepper and lemon juice and serve the salsify in the sauce.