Fine salsify salad

Ingredients for 4 servings:

• 1 kg salsify
• 1 liter of water
• 6 tbsp vinegar
• 1 large carrot(s)
• 200g tofu
• 1 large onion(s)
• ½ bunch parsley
• ½ tsp salt and pepper, pepper and sugar
• 4 tbsp vegetable oil
• some lettuce leaves
• 3 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

the asparagus of winter with a spicy taste

Wash and brush the salsify thoroughly. Pour the water and vinegar into a tall pot and bring to a boil. Cut the salsify into diagonal pieces, add to the cooking water, and cook for about 20 minutes. Peel and dice the carrot, and add about 10 minutes before the end of the cooking time. Peel and finely dice the onion. Finely chop the parsley. Cut the tofu into small pieces. Mix the lemon juice with salt, pepper, and sugar. Whisk in the vegetable oil. Mix the onion and parsley into the marinade. Drain the roots and carrots and mix well with the tofu in the marinade. Serve on plates. Wash the lettuce leaves and tear them into smaller pieces. Garnish the salsify salad with the lettuce leaves. The salad can be eaten hot or cold.