Spicy Salsify
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.
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.
(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 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 502 mg | (13 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 0 mg |
Ingredients
- 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
Preparation steps
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.