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🍽️ Roasted Black Salsify with Creamy Pea and Arugula Puree and Almond Sauce

414 kcal · 30 min · 4 servings

Ingredients

• 750 g salsify
• 3 tbsp lemon juice
• 4 tbsp olive oil
• salt
• pepper
• 2 shallots
• 300 g frozen peas
• 200 ml vegetable broth
• 1 handful arugula
• 1 garlic clove
• 150 g cooking cream
• 120 g blanched almond kernels
• 50 g almond slivers
• 2 tbsp whole grain breadcrumbs (à 15 g)

Instructions

1. 1. Thoroughly wash the black salsify under running water.
2. 2. Mix two tablespoons of lemon juice with a little water in a bowl.
3. 3. Peel the black salsify and place them immediately into the lemon water mixture to prevent them from turning brown.
4. 4. Remove the roots from the water and let them drain well.
5. 5. Toss the black salsify with two tablespoons of oil on a baking sheet lined with baking paper.
6. 6. Season the roots with salt and pepper.
7. 7. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
8. 8. Roast the black salsify in the oven for 20 to 25 minutes.
9. 9. Meanwhile, peel one shallot and dice it finely.
10. 10. Heat one tablespoon of oil in a pot.
11. 11. Sauté the shallot cubes for three minutes over medium heat.
12. 12. Add the peas to the pot.
13. 13. Pour in 50 milliliters of broth.
14. 14. Let the mixture simmer for three to four minutes.
15. 15. Wash the arugula and shake it dry.
16. 16. Set aside a small amount of arugula for garnish.
17. 17. Roughly chop the remaining arugula.
18. 18. Mix the chopped arugula with the peas.
19. 19. Puree the mixture until smooth.
20. 20. Season the puree with salt, pepper, and the remaining lemon juice.
21. 21. Keep the puree warm.
22. 22. Peel one clove of garlic and the remaining shallot.
23. 23. Dice the garlic and shallot finely.
24. 24. Heat the remaining oil in a pot.
25. 25. Sauté the garlic and shallot for two to three minutes over medium heat.
26. 26. Add the remaining broth, cooking cream, and blanched almonds to the pot.
27. 27. Let the sauce simmer for five minutes.
28. 28. Season the sauce with salt.
29. 29. Puree the sauce until smooth.
30. 30. Toast the almond slivers and breadcrumbs in a dry pan for three minutes over medium heat.
31. 31. Plate the roasted black salsify and the pea puree.
32. 32. Sprinkle the dish with the toasted almond mixture.
33. 33. Pour the almond sauce over the food.

Nutrition per serving

• kcal: 414
• Protein: 17 g · Fett/Fat: 29 g · Carbs: 21 g