John Myers
Black Salsify Curry
The perfect black salsify curry recipe with a picture and simple step-by-step instructions.
- 500 g Salsify fresh
- 1 pole Leek large
- 2 tbsp Butter
- 200 ml Coconut milk
- 2 tsp Curry powder
- 1 shot White wine
- 1 pinch Sugar
- Salt, pepper to taste
- 1 tsp 8 Kräuter gefroren
- First I prepared a bowl of vinegar water. Then I peeled the salsify under running water and immediately added them to the vinegar water. This saves you the gloves 🙂
- Cut the leek into fine strips and the salsify into 5 mm wide slices.
- Heat the cooking oil in a saucepan. Sweat the leek and salsify in it, add sugar and curry powder and continue to stir well. Deglaze with the coconut milk. Let simmer until the salsify is through, but still has a bite (approx. 8-10 minutes depending on the thickness of the sticks, just try every now and then with the kitchen knife).
- If the coconut milk boils down too much, add a dash of white wine. Season with salt and pepper and the herbs, done! I’m really the worst photographer in the world 🙁
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