John Myers
Ingredients for 1 servings:
- 160 g salsify, leftover from a jar
- 130 g carrot(s)
- 50 g spring onions
- 1 shallot(s)
- 100 g sour cream
- 3 sprigs of parsley
- 2 tbsp fruit vinegar with apricot
- Fat, for the pan
- Salt
- Pepper, green, from the mill
- 100 g Frikadelle(n) (mini poultry meatballs), from the refrigerated counter, 5 pcs.
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Singles Dinner No. 156
Drain the salsify in a sieve and collect the liquid. Transfer the sour cream to a larger bowl and season generously with salt and pepper. Add the finely diced shallot, pour in a little liquid, and mix everything well. Finely chop the parsley and mix it with the chopped salsify. Thinly slice the spring onion and add it to the bowl. Pour the apricot vinegar over it and fold everything in well. Heat the fat in a pan over medium heat. Peel the carrots, thinly slice them, and fry briefly in the pan. Reduce the heat to low, cover, and sauté the carrots for about 5 minutes (they should still have some bite). Then lift the carrots out of the pan, drain the fat on a double layer of kitchen paper, then transfer them to the bowl and mix with the other ingredients. Cover the meatballs and heat them in the pan for a few minutes with the heat off. Season the salad again, add a little more stock if necessary, then arrange it on a plate with the meatballs, garnish and serve.
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