Roasted salsify


Total time: 50m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 228 Kcal, 2g Protein, 31g Carbohydrates, 7g Fat


Ingredients

  • Jam
  • 1 grapefruit, diced
  • 1 pomegranate, halved, half of the seeds removed, set aside, juice squeezed out of the remaining half
  • 75 g preserving sugar
  • Salsify
  • 600 g salsify
  • 2 tbsp lemon juice
  • a little pepper
  • 0.25 tsp salt
  • 2 tbsp olive oil
  • To garnish
  • 2 tbsp chervil, finely chopped
  • 0.25 tsp sea salt

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Instructions

  • Jam

    In a pan, mix the diced grapefruit with the resulting juice, pomegranate juice, preserving sugar and water, bring to the boil, then boil fast for approx. 4 mins., set aside.
  • Salsify

    Thoroughly scrub the salsify under cold running water using steel wool, cut in half, place on a baking tray lined with baking paper. Drizzle with lemon juice and oil, mix and season.
  • To roast

    Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, spread the jam over the salsify and bake for a further 10 mins.
  • To garnish

    Sprinkle the reserved pomegranate seeds, chervil and fleur de sel over the salsify.
  • Serve with:

    Boiled potatoes or bread

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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