Ingredients for 1 serving:
160 g salsify
130 g carrots
50 g spring onions
100 g sour cream
3 stalks of parsley
2 tbsp fruit vinegar with apricot
Fat, for the pan
Pepper from the grinder
Drain the salsify over a sieve and collect the brew.
Pour the sour cream into a larger bowl and season well with salt and pepper. Add the finely diced shallot, pour in some stock and stir everything well. Cut the parsley into small pieces and mix in with the black salsify cut into pieces. Cut the spring onion into thin rolls and add to the bowl. Pour the apricot vinegar over it and fold everything in well.
Season the salad again to taste, possibly add some more stock, then arrange on a plate, garnish and serve. Meatballs, patties or simply low carb bread or baguette go well with it