← All recipes

🍽️ Black salsify with parsley potatoes

349 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• salt
• 500 g black salsify
• 3 tbsp lemon juice
• 30 g butter
• 0.5 bunch parsley
• pepper from the mill

Instructions

1. 1. Peel the potatoes, wash them thoroughly, and boil them in salted water for approx. 20 minutes until tender.
2. 2. Clean the black salsify, wash them, and peel them (preferably wearing gloves). Immediately place them in water with 2 tbsp lemon juice to prevent browning. Cut the black salsify into pieces and return them to the lemon water.
3. 3. Bring approx. 1 l of water to a boil, salt it, add the remaining lemon juice, and cook the drained black salsify for approx. 10 minutes over medium heat. Then drain them.
4. 4. Melt the butter in a pan. Wash the parsley, shake it dry, and finely chop the leaves. Drain the potatoes, let them steam for a moment, and toss them in the parsley.
5. 5. Plate the potatoes and black salsify, season with pepper and salt, and drizzle with the melted butter.

Nutrition per serving

• kcal: 349
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 45 g