Chop with black salsify

For 4 people
  • 1 kg black salsify
  • 3 EL Vinegar
  • salt
  • 2 medium-sized tomatoes
  • 2 medium-sized onions
  • 4 Pork chops (approx. 175 g each)
  • 2 EL Oil
  • white pepper
  • 30 g Butter / Margarine
  • 2 (30 g) go. Tbsp flour
  • 1/4 l Milk
  • 2 TL Vegetable broth
  • 1 pinch Sugar
60 minutes
light
1.
Salsify under running water brush off. Peel, wash and immediately place in vinegar water so that they do not discolour. Cut black salsify into pieces approx. 5 cm long. Cover and cook in 1/2 l of boiling salted water for about 20 minutes
2.
Clean, wash and dice tomatoes.Peel the onions and cut into wedges. Wash the cutlets, pat dry
3.
Heat the oil. Fry the cutlets in it for 4-5 minutes on each side. Fry the onions briefly. Sauté the tomatoes for about 3 minutes. Season everything with salt and pepper
4.
Drain the black salsify, collect 1/4 l vegetable stock. Heat the fat and sweat the flour in it. Stir in milk, stock and stock. Simmer for 5 minutes and season to taste. Heat the black salsify in it. Serve with the chops. In addition: Parsley potatoes
1 person approx:
  • 460 kcal
  • 1930 kJ
  • 35 g protein
  • 22 g fat
  • 28 g carbohydrates

0 Comments

Leave A Comment