Black Salsify Lasagne
easy
90 mins
90 mins
Ingredients
- 3 Federation (approx. 1.5 kg) Black salsifies
- 1-2 TABLESPOONS Vinegar (e.g. vinegar essence)
- 2 TEASPOONS + 40 g flour
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1-2 TEASPOONS Lemon juice
- 4 (approx. 200 g) Tomatoes
- 2 Onions
- 1-2 Garlic cloves
- 1 TABLESPOON Oil (e.g. olive oil)
- 1 pinch Sugar
- 30 g Butter or margarine
- 1/8 l Milk
- 100 g Whipped cream
- 1 TABLESPOON Instant vegetable stock
- 7-10 Tbsp grated nutmeg
- 4 discs cooked ham (approx. 50 g each)
- 75-100 g grated gouda cheese
- 7-10 Tbsp Grease
Directions
- 1
Brush the black salsifies vigorously under cold water. Then peel, wash and immediately place in vinegar water with 2 teaspoons of flour. Cook in salted water with lemon juice in a wide pot for about 15 minutes.
- 2
Clean, wash and chop the tomatoes. Peel onions and garlic. Chop both. Heat the oil. Sauté onion and garlic. Add the tomatoes and stew for about 5 minutes. Season with salt, pepper and sugar.
- 3
Melt the fat. Sweat 40 g flour in it. Deglaze with 1/2 litre water, milk and cream. Bring to the boil and stir in the stock. Let simmer for about 5 minutes while stirring. Season to taste with salt, pepper and nutmeg.
- 4
Lift out the black salsifies. Place half of the black salsifies close together in a greased casserole dish. Pour half the sauce over it. Cover with ham. Place the rest of the black salsifies on top. Layer the sauce, tomatoes and finally cheese.
- 5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.
Nutrition Facts
500 kcal
40 g
27 g
25 g
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