Summary

Ingredients

• 4 tablespoon vinegar (white wine vinegar)
• 750 g black salsify (s)
• salt and pepper
• 300 g minced meat, mixed
• 1 egg (s)
• 2 tablespoon breadcrumbs
• Paprika powder, noble sweet
• 2 tablespoons oil
• 200 g leek
• 30 g butter
• 30 grams flour
• 250 ml milk
• 1 tomato (s)

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Instructions

1. Mix 3 tablespoons of vinegar and 500 ml liters of water. Wash the salsify thoroughly, peel, cut into pieces and place in the vinegar water. Cook in boiling salted water with 1 tablespoon of vinegar for about 25-30 minutes.
2. Knead the mince, egg and breadcrumbs, season with salt, pepper and paprika. Form small balls. Heat the oil, fry the balls in it for about 8 minutes. Clean and wash the leek and cut into fine rings. Pour the salsify onto a sieve, collect the liquid and measure 250 ml.
3. Melt the butter and sweat the flour in it. Deglaze with vegetable water and milk while stirring, season with salt and pepper. Add the leek and simmer for about 5 minutes. Then add the meatballs and salsify. Clean, quarter, core and dice the tomato.
4. Serve the salsify ragout sprinkled with diced tomatoes. Rice tastes good with it.