Black salsify ragout with meatballs

Name: Black salsify ragout with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 TABLESPOONS White wine vinegar; 750 g Black salsifies; 7-10 Tbsp Salt; 300 g mixed minced meat; 1 Egg; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 200 g Leeks (leek); 30 g Butter or margarine; 30 g Flour; 1/4 l Milk; 1 Tomato

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 TABLESPOONS White wine vinegar
750 g Black salsifies
7-10 Tbsp Salt
300 g mixed minced meat
1 Egg
2 TABLESPOONS Breadcrumbs
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
200 g Leeks (leek)
30 g Butter or margarine
30 g Flour
1/4 l Milk
1 Tomato

Directions

1
Mix 3 tablespoons of vinegar and 1/2 litre of water. Wash and peel the black salsifies thoroughly, cut them into pieces and place them in the vinegar water. Cook in boiling salted water with 1 tablespoon of vinegar for 30 minutes.
2
Knead minced meat, egg and breadcrumbs. Season with salt, pepper and paprika. Form small balls. Heat oil in a pan. Fry the balls for 8 minutes. Clean and wash the leek and cut into fine rings.
3
Pour the black salsifies onto a sieve, collect the liquid and measure 1/4 litre. Melt the fat in a pot. Sweat flour in it. Deglaze with the vegetable water and milk while stirring. Season to taste with salt and pepper.
4
Add the leek and simmer for 5 minutes. Add meatballs and black salsify. Wash, clean and quarter the tomato and remove the seeds. Cut tomato quarters into small cubes. Arrange black salsify ragout in a bowl and serve sprinkled with tomato cubes.
5
It goes well with rice.