Hearty black salsify pan

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix vinegar and 1/2 litre water. Brush black salsifies vigorously under running water, peel and cut off woody ends. Place the black salsifies immediately in the vinegar water. Then cut into pieces. Peel and wash carrots and potatoes. Cut carrots into slices and potatoes into small cubes. Cook the black salsify in boiling salted water with milk for about 15 minutes. Add carrots and potato cubes after about 10 minutes

2. 2

   In the meantime clean, wash and cut the cabbage into strips. Peel the onions. Chop 1 onion finely. Cut remaining onions into rings. Pour black salsify, carrots and potatoes in a sieve, drain well

3. 3

   Heat 1 tablespoon of clarified butter in a large, coated frying pan. Add the carrots, black salsify and potato cubes and fry for approx. 5 minutes, turning over. Strongly season with salt and pepper, take out. Heat 1/2 tbsp. clarified butter in a frying pan, add cabbage and fry while turning for approx. 6 minutes. After about 4 minutes add onion cubes. Add tomato paste and sauté briefly. Dust with paprika. Add stock and bring to the boil. Add carrots, black salsify and potato cubes and simmer for about 3 minutes. Season to taste with salt, pepper, caraway and paprika, keep warm

4. 4

   Heat 1/2 tbsp. clarified butter in a large frying pan. Fry the slices of liver cheese for approx. 5 minutes, turning them over and taking them out (keep warm if necessary). Add onion rings and fry for 3-4 minutes, turning. Arrange Leberkäse with onion rings on plates. Add black salsify and cabbage vegetables

Nutrition Facts

KCAL
560 kcal

CARBS
28 g

FATS
40 g

PROTEINS
20 g