Black salsify-carrot salad with egg

Name: Black salsify-carrot salad with egg
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Black salsifies; 1 TABLESPOON vinegar essence, 1 tablespoon flour; 1 large carrot; 7-10 Tbsp salt, pepper, sugar; 1 medium onion; 1/2 bunch/pot of parsley; 4 TABLESPOONS Vinegar (e.g. herb vinegar); 4-5 Tbsp Oil (e.g. rape seed oil); 4 Eggs; 4 Salad leaves (e.g. lettuce); 8 discs Bündner meat or smoked ham

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Black salsifies
1 TABLESPOON vinegar essence, 1 tablespoon flour
1 large carrot
7-10 Tbsp salt, pepper, sugar
1 medium onion
1/2 bunch/pot of parsley
4 TABLESPOONS Vinegar (e.g. herb vinegar)
4-5 Tbsp Oil (e.g. rape seed oil)
4 Eggs
4 Salad leaves (e.g. lettuce)
8 discs Bündner meat or smoked ham

Directions

1
Brush the black salsifies vigorously under cold water. Peel, wash and immediately place in cold water with vinegar essence and flour
2
Peel, wash and finely dice the carrot. Cut the black salsifies into diagonal pieces. Cover and cook for 5-7 minutes in approx. 1/2 l boiling salted water
3
Peel and finely chop the onion. Wash parsley and chop finely. Drain the vegetables, collect the stock. Mix 5 tbsp. stock, vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil. Stir in onion and parsley. Mix vegetables and marinade, let stand for about 30 minutes
4
Boil the eggs for about 8 minutes until soft. Quench, peel and halve. Wash lettuce leaves, dab dry and possibly pluck smaller. Season vegetables again, arrange on the salad leaves with egg and Bündner Fleisch