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🍽️ Red Scorzonera with Pomegranate Sauce

116 kcal · 30 min · 4 servings

Ingredients

• 600 g salsify
• 400 ml beetroot juice
• 1 sprig rosemary
• salt
• 2 tbsp lemon juice
• 1 pomegranate
• 1 shallot
• 1 tbsp butter
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the scorzonera roots.
2. 2. Peel the scorzonera roots.
3. 3. Cut the scorzonera roots diagonally into pieces about 5 cm long.
4. 4. Put the beetroot juice, about 400 ml of water, and the rosemary into a pot.
5. 5. Bring the liquid to a boil.
6. 6. Add 1 teaspoon of salt and 1 tablespoon of lemon juice.
7. 7. Place the scorzonera roots into the boiling liquid.
8. 8. Cook the scorzonera roots for about 15 minutes until they are tender but still firm to the bite.
9. 9. Meanwhile, remove the seeds from the pomegranate.
10. 10. Catch the juice released by the pomegranate seeds.
11. 11. Peel the shallot.
12. 12. Dice the shallot finely.
13. 13. Sauté the shallot cubes in butter in a pan until translucent.
14. 14. Pour 1-2 ladles of the cooking liquid from the scorzonera into the pan.
15. 15. Add the pomegranate seeds along with their juice to the sauce.
16. 16. Let the sauce simmer for about 5 minutes.
17. 17. Season the sauce with salt, pepper, and lemon juice to taste.
18. 18. Serve the scorzonera roots in the finished sauce.

Nutrition per serving

• kcal: 116
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 16 g