Black Salsify with Orange Sauce and Hazelnut Kernels

Ingredients

• 1.5 kg black salsify
• 1 untreated lemon
• Salt
• 2 pimento seeds
• 80 g hazelnut kernels
• 2 untreated oranges
• 3 tbsp butter
• 1 tsp brown sugar
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash the black salsify thoroughly and peel it under running water with rubber gloves. Wash the lemon hot and quarter it. Boil the black salsify in a large pot or a pan with a high rim in water. Add the lemon wedges and pimento seeds and cook for 8-10 minutes until firm.

2. 2.

   While that is cooking, slice the hazelnut kernels into thin strips and toast them without fat in a pan until golden brown and fragrant. Wash the oranges hot; peel a thin layer of zest from one orange and juice both oranges.

3. 3.

   Drain the black salsify and let it drain in a sieve.

4. 4.

   Heat butter in a pan, add the black salsify and toss it in the hot butter. Add sugar and orange zest and briefly caramelize. Deglaze with orange juice and simmer for 5 minutes.

5. 5.

   Season with lemon juice and salt. Plate the black salsify on hot plates, pour the sauce over it, sprinkle hazelnut kernels, and garnish with orange zest.