Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Salsify with Parslied Potatoes
Scub the potatoes, peel, and cook in boiling salted water about 25 minutes.
Mix the flour and vinegar into a bowl of cold water. Peel salsify and immediately put in bowl to keep them white.
Bring a pot of salted water to a boil. Add the lemon juice and salsify and cook for 25 minutes.
Melt butter. Drain the potatoes in a colander, return to the pot to dry over low heat for a few minutes. Add half of the butter and roll to coat evenly. Season with salt and sprinkle with parsley.
Cut salsify on an angle into pieces obliquely in about 5 cm (2 inches) long. Season with salt and pepper.
Serve potatoes with salsify on plates and pour the remaining butter over salsify.
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 49.4 g | (165 %) |
Healthy, because
Black salsify is one of the most nutritious vegetables. It convinces above all with calcium and phosphorus for strong bones and teeth. It also contains the fibre inulin, which is a balsam for our intestines. Parsley can also score points - almost 160 milligrams of vitamin C are contained in 100 grams, far more than the daily requirement (110 milligrams).
Even smarter
Make sure that the roots are straight and undamaged. Broken black salsifies dry out quickly and become hard. A good sign of perfect freshness is the leakage of milky juice when cut!