Winter black salsify salad

Name: Winter black salsify salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Carrots (approx. 150 g); 1 bundle (approx. 500 g) Black salsifies; 1 TABLESPOON Vinegar Essence; 1 TABLESPOON Flour; 1 TEASPOON Vegetable broth (instant); 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp salt, pepper; 1 pinch Sugar; 3-4 Tbsp Oil; 1/2 bunch Parsley; 12-15 Walnut kernel halves; 100 g Lamb's lettuce

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Carrots (approx. 150 g)
1 bundle (approx. 500 g) Black salsifies
1 TABLESPOON Vinegar Essence
1 TABLESPOON Flour
1 TEASPOON Vegetable broth (instant)
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp salt, pepper
1 pinch Sugar
3-4 Tbsp Oil
1/2 bunch Parsley
12-15 Walnut kernel halves
100 g Lamb's lettuce

Directions

1
Peel and wash the carrots. Brush the black salsifies vigorously under water. Peel, wash and immediately place in cold water with vinegar essence and flour. Cut the vegetables into diagonal slices. Boil up about 1/4 l water and broth. Cook both for about 3 minutes. Drain and collect the stock
2
Mix 3 tablespoons of stock, 2 tablespoons of vinegar, salt, pepper and sugar. Beat the oil vigorously into the mixture. Wash parsley and cut into strips. Mix with carrots, black salsify and marinade. Leave to stand for about 20 minutes.
3
Roughly chop the nuts. Clean and wash lamb's lettuce and pluck smaller if necessary. Serve with the marinated vegetables. Sprinkle with nuts