Cutlet with black salsifies

Name: Cutlet with black salsifies
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Black salsifies; 3 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 2 medium-sized tomatoes; 2 medium-sized onions; 4 Pork chops (approx. 175 g each); 2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 30 g butter/margarine; 2 (30 g) go. Tbsp. flour; 1/4 l Milk; 2 TEASPOONS Vegetable broth; 1 pinch Sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Black salsifies
3 TABLESPOONS Vinegar
7-10 Tbsp Salt
2 medium-sized tomatoes
2 medium-sized onions
4 Pork chops (approx. 175 g each)
2 TABLESPOONS Oil
7-10 Tbsp white pepper
30 g butter/margarine
2 (30 g) go. Tbsp. flour
1/4 l Milk
2 TEASPOONS Vegetable broth
1 pinch Sugar

Directions

1
Brush black salsifies under running water. Peel, wash and immediately place in vinegar water so that they do not discolour. Cut the black salsifies into approx. 5 cm long pieces. Cover and cook in 1/2 l boiling salted water for about 20 minutes.
2
Clean, wash and chop the tomatoes. Peel and slice the onions. Wash chops, pat dry
3
Heat the oil. Fry the chops for 4-5 minutes on each side. Fry the onions briefly. Steam tomatoes for about 3 minutes. Season everything with salt and pepper
4
Drain black salsifies, collect 1/4 l vegetable stock. Heat the fat and sweat the flour in it. Stir in milk, stock and broth. Simmer for 5 minutes and season to taste. Heat the black salsifies in it. Serve with the chops. Served with: parsley potatoes