Summary

Ingredients

• 500 g black salsify (s), fresh (peeled, weihed)
• 2 leeks
• 30 g butter
• 1 tablespoon vegetable oil
• 200 ml coconut milk
• 2 teaspoons curry powder
• 1 shot white wine
• 0.5 ½ bunch coriander greens
• 0.5 ½ bunch parsley
• 1 teaspoon, leveled sugar
• salt and pepper
• 1 lemon (s)

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Instructions

1. Peel the salsify (don`t forget your gloves), cut into approx. 5 mm thick slices and immediately put them in lemon water so that they do not turn brown. Clean the leek and only cut the light into thin strips. Finely chop the herbs.
2. Heat the butter and oil in a saucepan. Sweat the leek and salsify in it, add sugar and curry powder and continue to stir well. Deglaze with the coconut milk. Let simmer until the salsify is through, but still has a bite (approx. 8-10 minutes depending on the thickness of the sticks, just try every now and then with the kitchen knife).
3. If the coconut milk boils down too much, add a dash of white wine. The consistency should be creamy. Season to taste with salt and pepper and mix in the finely chopped herbs just before serving.
4. Basmati rice goes well with it.
5. Also a good side dish for roast poultry for meat eaters.