black salsify with lemon and saffron

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After all, it is still December, so here comes a saffron tasting side dish to give a little holiday feeling to everyday food. Black salsify is not black at all, it’s white and just like many fruits oxidizes quickly in air, why I choose to add just a tiny bit of lemon to the water. I let the salsify cool before mixing with tomatoes and dressing, but I am sure it is just as good served warm.

4-5 black salsify (~300 g)

lemon juice from a slice of lemon, salt and water

for the dressing

2 tbsp. lemon juice

1/3 ml saffron

2 tbsp. olive oil

for the salad

2 tomatoes

pumpkin seeds

sea salt

Peal and slice the salsify in about 1-2 cm thick slices. Squeeze a bit of lemon juice over the roots and cover with water. Add a little bit of salt to the water and bring to a boil. Let simmer for about 15-20 min. Let cool if you wish.

Mix the ingredients for the dressing. Chop the tomatoes and mix tomatoes, dressing and cold or warm salsify. Sprinkle some pumpkin seeds and sea salt on top and enjoy!

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