Black Salsify Skillet

Ingredients

• 1 kg black salsify
• salt, freshly ground pepper
• juice and grated zest of an untreated lemon
• 1 leek stalk
• 50 g sun‑dried tomatoes (no oil)
• 20 g walnut kernels
• 4 tbsp olive oil
• 150 ml instant vegetable broth
• 500 g whole‑grain pasta
• 1 bunch parsley

Instructions

1. 1.

   Peel, rinse, and slice black salsify thinly. Boil in lightly salted water with lemon juice for 8–10 minutes. Drain, shock in cold water, then drain again.

2. 2.

   Clean, rinse, and cut leek into rings. Chop sun‑dried tomatoes into pieces. Roughly chop walnuts and toast them fat‑free in a non‑stick pan. Transfer walnuts to a plate and set aside. Peel garlic cloves.

3. 3.

   Heat olive oil in a large skillet. Sauté leek and black salsify for about 5 minutes. Add pressed garlic, then add tomatoes and broth; season with salt and pepper. Cook for another ~5 minutes.

4. 4.

   Cook pasta al dente according to package instructions in plenty of salted water. Rinse parsley, shake dry, and chop. Drain pasta and let it drain. Mix pasta, parsley, lemon zest, and black salsify together. Serve topped with walnuts.