Black salsify stew
easy
120 mins
120 mins
Ingredients
- 250 g Chickpeas
- 1 l clear broth (instant)
- 500 g Black salsifies
- 1 TABLESPOON Tomato paste
- 2 TABLESPOONS Flour
- 2 TABLESPOONS Vinegar
- 500 g Carrots
- 2 Leek sticks (leek)
- 1 collar Parsley
- 7-10 Tbsp Salt
- 7-10 Tbsp coarsely ground pepper
Directions
- 1
Soak the chick peas overnight in 1/2 litre water. The following day add the soaking water to the stock and bring to the boil. Stir in tomato paste and simmer for about 1 1/2 hours. In the meantime wash and peel the black salsify, wash it again and cut it into 2-3 cm pieces. Immediately place them in flour vinegar water so that the black salsifies do not change colour. Peel, wash and slice the carrots diagonally.
- 2
Add the black salsify after about 50 minutes, add the carrots after 1 hour cooking time to the peas and cook with them. In the meantime, clean, wash and cut the leek into rings. Add to the stew 10 minutes before the end of the cooking time. Wash parsley, dab dry and chop. Season stew with salt and pepper. Fold in parsley before serving
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