Fried black salsifies

Name: Fried black salsifies
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 TABLESPOONS White wine vinegar; 3 TABLESPOONS Flour; 750 g Black salsifies; 2 Lemons; 7-10 Tbsp Salt; 1/2 TEASPOON + 50 g sugar; 4 Stem(s) Parsley; 7-10 Tbsp Pepper; 5 TABLESPOONS Olive oil; 1 TABLESPOON Sunflower oil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

5 TABLESPOONS White wine vinegar
3 TABLESPOONS Flour
750 g Black salsifies
2 Lemons
7-10 Tbsp Salt
1/2 TEASPOON + 50 g sugar
4 Stem(s) Parsley
7-10 Tbsp Pepper
5 TABLESPOONS Olive oil
1 TABLESPOON Sunflower oil

Directions

1
Mix 2 litres of water, vinegar and flour in a wide pot. Wash and peel the black salsifies thoroughly, cut off the ends and put them immediately into the vinegar water.
2
Halve the lemons, squeeze the juice. Wash the black salsifies again thoroughly, cut them into pieces about 5 cm long, put them in boiling salted water with about half the lemon juice and 1/2 tsp. sugar and cook for about 15 minutes.
3
Wash parsley, shake dry and pluck leaves from the stalks. Chop leaves. Season remaining lemon juice with salt and pepper. Fold in olive oil. Stir in parsley.
4
Heat sunflower oil in a frying pan. Drain the black salsifies, drain well and fry in the pan for approx. 5 minutes, turning over. Add 50 g sugar and caramelise. Remove the black salsifies, mix with the vinaigrette and serve.