Roasted salsify

Roasted salsify

Total: 50 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 228 kcal
, Fat: 7 g
, Carbohydrate: 31 g
, Protein: 2 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 grapefruit, diced
1 pomegranate, halved, half of the seeds removed, set aside, juice squeezed out of the remaining half
75 g preserving sugar (Coop)


600 g salsify
2 tbsp lemon juice
2 tbsp olive oil
¼ tsp salt
a little pepper

To garnish

2 tbsp chervil, finely chopped
¼ tsp sea salt
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How it's done

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In a pan, mix the diced grapefruit with the resulting juice, pomegranate juice, preserving sugar and water, bring to the boil, then boil fast for approx. 4 mins., set aside.


Thoroughly scrub the salsify under cold running water using steel wool, cut in half, place on a baking tray lined with baking paper. Drizzle with lemon juice and oil, mix and season.

To roast

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, spread the jam over the salsify and bake for a further 10 mins.

To garnish

Sprinkle the reserved pomegranate seeds, chervil and fleur de sel over the salsify.

Good to know
Serve with: Boiled potatoes or bread


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