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Black salsify with meatballs

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Ingredients for 4 servings:

  • 800 g salsify(s), fresh
  • 800 g minced meat (pork or mixture)
  • 2 tbsp capers
  • salt and pepper
  • lemon juice
  • Parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

for filling over potatoes

Peel the salsify and cut into small, bite-sized pieces. (Soak in vinegar while peeling, otherwise it will turn brown.) Prepare the mince as usual (like meatballs or Königsberger Klopsen). Form small dumplings. Bring the salsify, barely covered, to a boil. Halfway through the cooking time, add the dumplings and capers. Season with salt, pepper, and lemon juice. Pour everything over the parsley potatoes; the dish doesn’t thicken (in my case).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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