Gratinated black salsifies
easy
90 mins
90 mins
Ingredients
- 500 g thin carrots
- 3 Bundle (approx. 1.5 kg) Black salsifies
- 2-3 TABLESPOONS Vinegar
- 1 TABLESPOON + 2 slightly heaped tablespoons of flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 1-2 TEASPOONS Lemon juice
- 2 tablespoons (30 g) Butter or margarine
- 1/4 l Milk
- 7-10 Tbsp Grease
- 2-3 TEASPOONS Hazelnut flakes
- 2-3 stem(s) Parsley
- 100 g Lean smoked ham in wafer-thin slices or Bündner Fleisch (e.g. Black Forest)
Directions
- 1
Peel and wash the carrots. Brush the black salsifies vigorously under cold water. Peel, wash and immediately place in vinegar water with 1 tablespoon flour. Cook the black salsify and carrots in a wide pot in approx. 1/2 l salt water and lemon juice, covered, for approx. 15 minutes.
- 2
Lift out the vegetables, collect the vegetable water and measure approx. 300 ml. Heat the fat
- 3
Heat the remaining raspberries, puree and pass through a sieve, squeeze out the gelatine and stir into the puree. Whip the rest of the cream until stiff, add vanilla sugar and spread on the cake. Let the raspberry puree cool down a little, put it into a small plastic bag, fold in a small corner of chopped grapes.
- 4
Place the vegetables in a greased flat casserole dish. Pour sauce over it and sprinkle with hazelnuts. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Wash the parsley and chop finely, except for a little bit. Arrange vegetables with ham. Sprinkle with parsley and garnish
Nutrition Facts
500 kcal
41 g
27 g
19 g
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