Danish-style salsify salad

Ingredients for 2 servings:

• 1 jar salsify
• 1 onion(s), red
• ¼ jar vinegar
• ¼ jar sugar
• ¼ jar water
• ⅛ jar oil
• 1 tsp salt
• n. B. Pepper from the mill
• 1 dashes Maggi

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 5 minutes

very quick to make and even children love it and can make it – great to prepare because it has to simmer

Drain the salsify, but don’t remove it from the jar; just let the liquid drain off. Finely dice the onions and add them to the jar. Shake and tap them a bit so they slide to the bottom and spread out. In a small bowl or cup, stir the vinegar, sugar, pepper, salt, and Maggi until the sugar is completely dissolved (or let it stand) until the sugar is completely dissolved. Then add just enough water so that you can still taste the acidity. It should taste a little over-seasoned, because the oil will be added later, and the salsify will absorb a lot of it. Then stir in the oil well and pour everything into the jar. Put the lid on, shake well, and then refrigerate for a while, preferably for a few hours. Remember to turn the jar upside down every now and then. Then just eat! We like to eat it in the winter when greens are scarce or only available from far away. Or when grilling, because it can be made a day in advance and even large quantities are no work. Preliminary note: I use an empty 250 ml mustard jar for measuring, and because we love the sauce, I always double the amount of everything – except the roots and the oil (which would otherwise be too greasy for me). The quantities given are perfectly adequate, but we always fight over the sauce!