John Myers
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Roasted Salsify and Caramelized
The perfect roasted salsify and caramelized recipe with a picture and simple step-by-step instructions.
Salsify
- 400 g Salsify fresh, peeled
- 1 liter Boiling water
- 1 tsp Salt
- 2 tbsp Oil – sun + olive
- 2 tsp Sugar
- 2 sheet Iceberg lettuce fresh
Pomegranate dressing
- 1 piece Fresh pomegranate, halved in juice and seeds
- 4 tbsp Pomegranate juice
- 1,5 tbsp Condimento – red balsamic vinegar
- 0,5 tsp Sugar
- 0,5 tsp Sea salt from the mill
- 0,5 tsp Black pepper from the mill
- 3 tbsp Pomegranate seeds
- 4 tbsp Walnut oil
preparation
- Cut out the flower base of the pomegranate in a wedge shape. Break the fruit in half. Squeeze the juice from one half into a bowl. Release the kernels from the other half. Be very careful when doing this to avoid splashing! Bring the salted water to a boil in a saucepan. During this time, unpack the salsify, rinse thoroughly, drain briefly and cut diagonally into approx. 3 cm pieces. Put the pieces in the boiling salted water, cook them for 6 minutes, drain in the colander and pat dry. Clean the iceberg lettuce, remove 2 crisp leaves, rinse and pat dry. Prepare the remaining ingredients.
preparation
- Heat the oil moderately in a pan and fry the black salsify in it for about 6 minutes, sprinkle with the sugar and caramelize for about 3 minutes. In the “free time” mix the dressing ingredients in a bowl in the order shown, then stir in the oil vigorously. I also fried mini meatballs
Serving
- Place the lettuce leaves on dinner plates, place the black salsify on top, drizzle with the dressing and sprinkle with pomegranate seeds. Finally, decorate the meatballs with it and enjoy.
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