Vegan Black Salsify Risotto

Ingredients

• 400 g black salsify
• 3 tbsp Lemon juice
• Salt
• 1 onion
• 2 Garlic cloves
• 150 g celery root
• 4 tbsp olive oil
• 350 g risotto rice
• 200 ml vegan white wine
• 800 ml vegetable broth
• 2 tbsp nutritional yeast
• Pepper
• 1 Pomegranate
• 2 sprigs Rosemary
• 1 tbsp whole grain sugar

Instructions

1. 1.

   Clean, wash and (with gloves) peel the black salsify, then immediately place in water with 2 tbsp lemon juice to prevent browning. Cut into pieces and return to the lemon water.

2. 2.

   Bring about 1 L of water to a boil, salt it, add the remaining lemon juice, and cook the drained salsify for about 10 minutes over medium heat, then drain.

3. 3.

   Peel and finely dice the onion, garlic, and celery root. Heat 2 tbsp oil in a pot, sauté the diced vegetables and rice for 3–4 minutes over medium heat. Add half of the black salsify, deglaze with white wine and a splash of broth.

4. 4.

   While stirring occasionally, let the liquid reduce, then add more broth. Repeat this process until the rice is cooked after about 25 minutes. Season with nutritional yeast, salt, and pepper.

5. 5.

   Meanwhile, separate the seeds from the pomegranate. Wash the rosemary, shake dry, and pluck the needles. Heat remaining oil in a pan, sauté the rest of the black salsify for about 5–7 minutes over medium heat, sprinkle with whole grain sugar, and caramelize.

6. 6.

   Serve the vegan black salsify risotto in four bowls, topped with caramelized black salsify, pomegranate seeds, and rosemary.