Black salsify-host stew with pumpernickel croutons

Name: Black salsify-host stew with pumpernickel croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3-4 Tbsp Wine vinegar; 2 TABLESPOONS Flour; 500 g Black salsifies; 1 (approx. 1 kg) Head Savoy cabbage; 300 g Carrots; 3 Onions; 4 TABLESPOONS Oil; 750 ml Vegetable broth; 100 ml White wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 discs Pumpernickel; 1/2 bunch Chives

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3-4 Tbsp Wine vinegar
2 TABLESPOONS Flour
500 g Black salsifies
1 (approx. 1 kg) Head Savoy cabbage
300 g Carrots
3 Onions
4 TABLESPOONS Oil
750 ml Vegetable broth
100 ml White wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 discs Pumpernickel
1/2 bunch Chives

Directions

1
Put 1/2 litre of water, vinegar and flour in a bowl. Brush the black salsifies under running water, peel them, cut them into approx. 2 cm pieces and place them in flour vinegar water. Bring salted water to the boil in a wide saucepan.
2
Add black salsifies, cover and cook for about 10 minutes until firm to the bite.
3
Clean, wash and chop the savoy cabbage. Peel and slice the carrots. Peel and finely chop the onions. Heat 2 tablespoons of oil in a large pot. Sauté the onions in it. Add the carrots and deglaze with stock and white wine.
4
Simmer gently for about 3 minutes. Add the savoy cabbage and black salsify and simmer for another 4 minutes.
5
Season stew with salt, pepper and nutmeg. Cut pumpernickel into small cubes. Heat 2 tablespoons of oil in a frying pan. Fry the pumpernickel until crispy. Remove and drain well.
6
Wash the chives, shake dry and cut into fine rolls. Arrange stew in bowls. Sprinkle with pumpernickel and chives.