Summary

Ingredients

• 750 g black salsify (s)
• 1 liter water
• 3 tablespoon vinegar
• 3 tablespoon flour, (heaped)
• 2 onions)
• 1 clove garlic
• 400 g carrot (s)
• 4 tablespoon oil
• 4 tablespoon curry
• 400 ml coconut milk
• 100 ml vegetable stock
• 1 cm ginger, fresh
• Cardamom powder
• salt
• pepper
• Lemon juice

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Instructions

1. Mix the water, vinegar and flour in a bowl. Brush the salsify vigorously under cold water to remove the sand. In order to avoid discoloration on the hands, it is recommended to wear gloves for further processing of the salsify. Peel the roots, wash again, cut into small pieces and place in the vinegar-flour-water.
2. Peel and finely dice onions and garlic. Peel and dice the carrots and sauté in the oil with garlic, onions and black salsify for about 5 minutes. The black salsify is best removed from the vinegar-flour-water with a slotted spoon.
3. Dust everything with curry and sweat, then deglaze with coconut milk and stock. Grate the ginger, stir in and simmer for about 5 minutes, then season with salt, pepper, cardamom powder and lemon juice. Let simmer for another 10 minutes, depending on how soft you like the vegetables. If the coconut milk and broth mixture is too thick, add a little more water or broth.
4. It goes well with flatbread, rice, spelled or other grains.