Piquant black salsify pot
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 1 kg Black salsifies
- 5 TABLESPOONS Vinegar
- 500 g Potatoes
- 4 TABLESPOONS Soybean oil
- 1 1/2 l Vegetable broth (instant)
- 250 g Tomatoes
- 1 collar Spring onions
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp ground caraway
- 1 collar Parsley
- 2 TABLESPOONS grated Emmental cheese
Directions
- 1
Brush black salsifies under running water, peel and wash again. Cut into pieces and immediately place in vinegar water. Peel, wash and chop the potatoes. Heat the oil in a pot.
- 2
Drain the black salsifies and fry them together with the potatoes. Deglaze with stock, bring to the boil, cover and cook for about 20 minutes. Clean, wash and dice the tomatoes. Clean, wash and chop the spring onions.
- 3
Add the tomatoes and spring onions to the pot 5 minutes before the end of the cooking time. Season to taste with salt, pepper and caraway seeds. Wash and chop the parsley. Arrange stew and sprinkle with parsley and grated cheese.
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