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🍽️ Skirrets with Orange Hazelnut Sauce

344 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg black salsify
• 1 untreated lemon
• salt
• 2 allspice berries
• 80 g hazelnut kernels
• 2 untreated oranges
• 3 tbsp butter
• 1 tsp brown sugar
• 1 tbsp lemon juice

Instructions

1. 1. Put on rubber gloves to protect your hands.
2. 2. Wash the skirrets thoroughly under running water.
3. 3. Peel the skirrets under running water.
4. 4. Rinse the lemon with hot water.
5. 5. Cut the lemon into four wedges.
6. 6. Fill a large high-sided pan or a large pot with water.
7. 7. Place the skirrets in the water.
8. 8. Add the lemon wedges and allspice berries.
9. 9. Cook the skirrets for 8 to 10 minutes until they are tender-crisp.
10. 10. Slice the hazelnut kernels into thin slices.
11. 11. Toast the hazelnut kernels in a pan without fat.
12. 12. Toast them until they are golden brown and fragrant.
13. 13. Rinse the oranges with hot water.
14. 14. Thinly peel the zest from one orange.
15. 15. Squeeze the juice from both oranges.
16. 16. Drain the skirrets.
17. 17. Let the skirrets drip dry in a sieve.
18. 18. Heat the butter in a pan.
19. 19. Add the skirrets to the hot butter.
20. 20. Toss the skirrets in the butter.
21. 21. Add the sugar and the orange zest.
22. 22. Caramelize the ingredients briefly.
23. 23. Deglaze the pan with the orange juice.
24. 24. Let the sauce simmer for 5 minutes.
25. 25. Season the sauce with lemon juice and salt.
26. 26. Plate the skirrets on hot plates.
27. 27. Pour the sauce over the skirrets.
28. 28. Sprinkle the skirrets with the hazelnuts.
29. 29. Garnish the dish with the orange zest.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 344
• Protein: 10 g · Fett/Fat: 24 g · Carbs: 21 g