Black salsify lasagne with ham
easy
90 mins
90 mins
Ingredients
- 3 Federation (approx. 1.5 kg) Black salsifies
- 2 TABLESPOONS Vinegar
- 1 tablespoon (40 g) + 2 go. Tbsp. flour
- 7-10 Tbsp salt, white pepper, nutmeg
- 1-2 TEASPOONS Lemon juice
- 4 (approx. 200 g) Tomatoes
- 2 Onions
- 1-2 Garlic cloves
- 3 TABLESPOONS butter/margarine
- 1 pinch Sugar
- 100 g Whipped cream
- 1/8 l Milk
- 2 TEASPOONS Vegetable broth (instant)
- 7-10 Tbsp Grease
- 4 discs cooked ham (approx. 50 g each)
- 75-100 g Gouda cheese
Directions
- 1
Brush the black salsifies vigorously under cold water. Peel, wash and immediately place in vinegar water with 1 tablespoon flour. Pre-cook in a wide pot in approx. 1/2 l salt water and lemon juice for approx. 15 minutes
- 2
Wash and dice the tomatoes. Onions and garlic
- 3
Peel and chop finely. Fry in 1 tablespoon of hot fat until translucent. Add tomatoes and steam for about 5 minutes. Season with salt, pepper and sugar
- 4
Lift out the black salsifies. Collect vegetable water, fill up to 1/2 l with water. Sweat 2 tbsp. flour in 2 tbsp. hot fat. Stir in vegetable water, cream and milk, bring to the boil. Stir in stock, simmer everything for about 5 minutes. Seasoning
- 5
Place half of the black salsifies in a greased casserole dish. Pour half the sauce over it. Place the ham and remaining black salsifies on top. Cover with sauce and tomatoes. Grate the cheese and sprinkle over it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 30 minutes. Served with: mashed potatoes
Nutrition Facts
520 kcal
41 g
27 g
25 g
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