Salsify with a Lemony Walnut Dressing and Goat Cheese
Healthy, because
Even smarter
Nutritional values
Black salsifies, with their black earthy skin, do not appear very attractive at first glance. But they have a lot to offer for our health - namely a lot of inulin. This soluble dietary fibre can lower an increased blood sugar level and ensure a balanced intestinal flora. Together with the very low fat and calorie content, the high fibre content makes black salsify an extremely figure-friendly treat.
Black salsify is a typical winter vegetable that can be found from October to April, mainly at the weekly market, but also in supermarkets and greengrocery stores.
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 56.3 g | (188 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 22.4 mg | (187 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 lemon
- 1 kilogram Salsify
- 4 scallions
- 50 grams Walnut
- Sea salt
- 50 milliliters Vegetable broth
- 3 Tbsps Walnut oil
- 1 Tbsp honey
- peppers
- 150 grams Goat cheese
Preparation steps
Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Add half of the juice to a large bowl of water.
Rinse the salsify, peel and halve lengthwise. Add to the lemon water.
Rinse the scallions and slice on an angle into thin rings. Coarsely chop the walnuts.
Remove the salsify from the water. Cook in a pot of boiling salted water until tender, about 10-12 minutes. Remove the salsify with a slotted spoon and divide between 4 plates. Tip: The salsify may also be cooked in a steamer.
While the salsify is cooking, warm the broth in a pot on the stove. Stir in the lemon zest, remaining lemon juice, scallions, walnuts, oil and honey. Stir until thoroughly comined. Season with salt and pepper to taste. Pour the mixture over the salsify and allow to marinate for 5 minutes.
Slice the goat cheese into rounds and place on top of the salsify.
