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🍰 Oven Roasted Black Salsify

294 kcal · 30 min · 4 servings

Ingredients

• 1 Organic lemon (zest and juice)
• 1 kg black salsify
• 6 tbsp olive oil
• salt
• pepper
• 4 tbsp walnut kernels (15 g each)
• 0.5 bunch parsley (10 g)
• 0.5 handful thyme (5 g)
• 1 garlic clove

Instructions

1. 1. Fill a bowl with cold water and stir in 3 tablespoons of lemon juice.
2. 2. Put on gloves to protect your hands.
3. 3. Clean the black salsify thoroughly under running water.
4. 4. Peel the skin off the black salsify.
5. 5. Cut each black salsify in half lengthwise.
6. 6. Place the prepared stalks immediately into the lemon water mixture.
7. 7. Repeat this process until all black salsify is processed.
8. 8. Let the black salsify drain well.
9. 9. Place a quarter of the stalks on a piece of baking paper.
10. 10. Drizzle 1 teaspoon of oil over the stalks.
11. 11. Season the stalks with salt and pepper.
12. 12. Fold the baking paper into a small packet.
13. 13. Tie the open ends of the packet with kitchen twine.
14. 14. Repeat steps 9 to 13 until you have four packets.
15. 15. Preheat the oven to 200 degrees Celsius with top and bottom heat (180 degrees with convection or gas mark 3).
16. 16. Place the packets on the rack in the oven.
17. 17. Bake the packets for about 25 minutes.
18. 18. Put walnuts into a hot pan without additional fat.
19. 19. Toast the walnuts over medium heat for 3 minutes.
20. 20. Wash the fresh herbs under cold water.
21. 21. Shake the herbs dry.
22. 22. Pluck the leaves off the stems.
23. 23. Peel the garlic clove.
24. 24. Put the herbs, the toasted nuts, the lemon zest, the remaining lemon juice, and the remaining oil into a blender.
25. 25. Add the garlic.
26. 26. Puree the ingredients into a slightly chunky paste.
27. 27. Season the paste finally with salt and pepper.
28. 28. Open the packets carefully to serve them.
29. 29. Serve the baked black salsify together with the pesto.

Nutrition per serving

• kcal: 294
• Protein: 6 g · Fett/Fat: 27 g · Carbs: 7 g