Black salsify is also called "asparagus for the poor", but this root vegetable is a long way ahead of the asparagus.
The salsify contains high levels of vitamins and minerals: vitamins A, C, E and B1, phosphorus, iron and calcium. In addition, the salsify contains inulin - a sugar that also diabetics get well.
The preparation of salsify is similar to that of asparagus. First they are peeled, then cooked. When peeling you should wear best gloves, because the salsify juice leaves by the exiting lactic acid persistent yellowish-brown spots.
- 4 guinea fowl breasts
- 500 g of dressed black salsify
- 4 tomatoes
- Juice of a lemon
- 1 bunch of parsley
- 300 g of cream
- 1 onion
- White wine for extinguishing
- olive oil
- Sugar, salt and fresh pepper
Clean the guinea fowl breasts, season with salt and pepper and sauté with a pan of olive oil on the skin side first. After about 4 to 5 minutes, turn the guinea fowl breasts and fry for another 3 minutes. Then in a preheated oven, wrapped in aluminum foil, cook for 7 to 8 minutes.
Cut the salsify into thin strips and sauté in olive oil. Season with a little salt, sugar and pepper. Deglaze with white wine and fill up with the cream and reduce the sauce (let it boil).
Blanch the tomatoes briefly in hot water and then immediately quench in ice water. This allows the skin of the tomato to peel off and the pulp can be cut into small cubes. Add the diced tomato pulp to the salsify shortly before serving.