Anyway, in The Netherlands it's considered a bit of an old fashioned vegetable, but it's time we put salsify back in the spotlight! Considered very nutritious; rich in potassium, calcium, iron & vitamin A to new a few, it can be cooked, fried, baked or in this case, made into rosti type cakes.
This recipe yields about 4 cakes:
5-6 black salisfy roots
2 eggs
1 tbsp coconut flour
1/2 tsp garlic powder
salt & pepper to taste
1 tsp paprika powder
1 tsp coriander powder
coconut oil
The skin of black salsify is inedible, so always peel them first. Next, grate the roots, with a food processor or, like I did, by hand.
The flesh can be a bit sticky, just so you know ;-)
Heat coconut oil in a pan and pre-cook the salsify for about 10 mins.
In a bowl, mix the grated cooked salsify together with the other ingredients. Form patties, about the size of a hockey puck.
Heat some more coconut oil in a pan, and cook the patties until brown on both sides (4-5 mins)
Serve with steamed veggies and (in my case) some tasty kebabs!
No comments:
Post a Comment