Black salsify curry

Ingredients for 2 servings:

• 500 g fresh salsify (peeled and weighed)
• 2 stalk(s) leeks
• 30 g butter
• 1 tbsp vegetable oil
• 200 ml coconut milk
• 2 tsp curry powder
• 1 shot of white wine
• ½ bunch coriander leaves
• ½ bunch parsley
• 1 tsp, levelled sugar
• salt and pepper
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with leek and coconut milk

Peel the salsify (don’t forget gloves), cut into approximately 5 mm thick slices, and immediately place them in lemon water to prevent them from browning. Trim the leeks, cutting only the white parts into thin strips. Finely chop the herbs. Heat butter and oil in a saucepan. Sauté the leeks and salsify, adding the sugar and curry powder and stirring well. Deglaze with the coconut milk. Continue simmering until the salsify is cooked through but still has a bite (approx. 8-10 minutes, depending on the thickness of the salsify; just test it occasionally with a kitchen knife). If the coconut milk reduces too much, add a splash of white wine. The consistency should be creamy. Season with salt and pepper and stir in the finely chopped herbs just before serving. Serve with basmati rice. For meat eaters, this is also a good accompaniment to roasted poultry.