Red Cooked Black Salsify
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
116
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28.3 g | (94 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 802 mg | (20 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Salsify
- 400 milliliters Beet juice
- 1 sprig rosemary
- salt
- 2 Tbsps lemon juice
- 1 pomegranate
- 1 shallot
- 1 Tbsp butter
- freshly ground peppers
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.
