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Roasted salsify
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 228
  • Fat about 7g
  • Carbohydrates about 31g
  • Protein about 2g
This is needed
This is needed for 4 people
  • 1 grapefruit, diced
  • 1 pomegranate, halved, half of the seeds removed, set aside, juice squeezed out of the remaining half
  • 75 g preserving sugar (Coop)
  • 600 g salsify
  • 2 tbsp lemon juice
  • a little pepper
  • 0.25 tsp salt
  • 2 tbsp olive oil
To garnish
  • 2 tbsp chervil, finely chopped
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
In a pan, mix the diced grapefruit with the resulting juice, pomegranate juice, preserving sugar and water, bring to the boil, then boil fast for approx. 4 mins., set aside.
Thoroughly scrub the salsify under cold running water using steel wool, cut in half, place on a baking tray lined with baking paper. Drizzle with lemon juice and oil, mix and season.
To roast
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, spread the jam over the salsify and bake for a further 10 mins.
To garnish
Sprinkle the reserved pomegranate seeds, chervil and fleur de sel over the salsify.