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


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


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


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

To garnish

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


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


Deseeding pomegranates

Deseeding pomegranates

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