Summary

Ingredients

• 500 g black salsify (s), fresh
• Lemon juice
• 250 g pineapple, cut into small pieces
• 1 medium onion (s), cut into small pieces
• 4 medium egg (s), cooked, cut into small pieces
• 1 packet herbs, (6 herb mixture TK 50g)
• 1 cup crème fraîche, 200 g
• salt and pepper

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Instructions

1. Peel black salsify and place in water sprinkled with lemon juice. Cut into small pieces - about 1cm. Cook in lemon water with salt for about 4 minutes. Then let cool in the cooking water.
2. Mix the black salsify and the other ingredients and season to taste.
3. Let it steep in the refrigerator for 1 day.
4. Bring to room temperature before serving.