Black salsify carrot stew with savoy cabbage and salmon dumplings

Name: Black salsify carrot stew with savoy cabbage and salmon dumplings
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Carrots; 1/2 (approx. 500 g) Head Savoy cabbage; 500 g Black salsifies; 6 TABLESPOONS Vinegar; 1 TABLESPOON Flour; 3 TSP Instant vegetable stock; 1-2 TABLESPOONS Caraway seeds; 200 g Salmon fillet; 1 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 7-10 Tbsp Dill

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Carrots
1/2 (approx. 500 g) Head Savoy cabbage
500 g Black salsifies
6 TABLESPOONS Vinegar
1 TABLESPOON Flour
3 TSP Instant vegetable stock
1-2 TABLESPOONS Caraway seeds
200 g Salmon fillet
1 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
7-10 Tbsp Dill

Directions

1
Peel, wash and slice the carrots. Clean, wash and cut the savoy cabbage leaves from the stalk. Carefully brush and wash the black salsify, peel, cut into pieces and immediately place in plenty of water mixed with vinegar and flour.
2
(It is best to work with gloves on.) Drain black salsify and cut into slices. Boil 1 1/4 litre of water with broth. Cook prepared vegetables in it for about 15 minutes. Roast caraway seeds in a pan without fat, remove.
3
Wash the salmon, dab dry, dice and finely puree in the universal chopper. Stir in egg yolk and season with salt, pepper and lemon juice. Form salmon mixture into dumplings with 2 teaspoons and cook in boiling salt water for approx. 3 minutes, remove and drain.
4
Season soup with caraway seeds, salt and pepper. Serve and garnish with dill.