Black Salsify in Pastry Coat

For salsify in a pastry shell, first prepare the dough. To do this, stir together all the ingredients and let the mixture stand for about 20 minutes. Wash and peel the carrots and grate finely.

Wash and dry the parsley and finely chop the leaves. Finely grate the cheese with a cheese grater. Separate the eggs.

Meanwhile, peel the salsify under running water and place in a bowl filled with lemon water to prevent the roots from discoloring.

Sauté the finished peeled roots in a little butter in a large pan together with the carrots until al dente. Alternatively, you can steam both in a steamer at 100 °C for about 10 minutes.

Cut the dough in half and roll each out On the bottom ends, top with the carrots and salsify. Sprinkle parsley and cheese on top, season, brush the edges with egg white and roll up the dough. Close the ends well.

Mix milk and egg yolk and brush the rolls with it.

Bake in the oven preheated to 200 °C for about 20 minutes.

Before serving, cut the black salsify in the pastry case diagonally.

Preparation Tip:

Serve with salsify in a pastry shell, for example, a tartar sauce.

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