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Ingredients
Spicy Salsify
- Ingredients
- 320 grams Salsify (drained)
- 1 large Radicchio (about 200 grams)
- 6 stalks Lemon balm
- 3 Tbsps Vegetable broth
- 1 generous pinch Sambal oelek
- 2 tsps White vinegar
- salt
- peppers
- 1 tsp Maple syrup
- 1 tsp Hazelnut oil
- 1 tsp skinned Hazelnuts
Drain the salsify and halve large pieces.
Rinse the radicchio, spin dry and cut into fine strips.
Rinse the lemon balm, shake dry, pluck leaves and cut into fine strips.
Bring the broth and sambal oelek to a boil. Add salsify, cover and cook over low heat.
In a bowl, mix together the white-wine vinegar, 1 tablespoon water, salt and pepper to taste, the maple syrup and hazelnut oil. Add the radicchio and lemon balm and mix well. Divide salad between 2 plates.
Top salad with salsify, sprinkle with hazelnuts and serve.
(Percentage of daily recommendation)
| Calorie | 65 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
Healthy, because
Black salsify contains a lot of inulin, a carbohydrate that cannot be broken down by our digestive enzymes and is transported to the large intestine. This makes it a natural probiotic dietary fibre with an activating effect on the intestinal flora.
Even smarter
In winter, fresh black salsifies are available in earthy husks. If you like, you can take them: If possible, peel them with kitchen gloves (colour the skin dark), cut them into small pieces and immediately place them in vinegar water until they are cooked in the hot broth for about 10 minutes.