Creamy pasta with salsify
Salsify is a forgotten vegetable available from Dutch soil during autumn and winter. These black roots are a healthy and sustainable choice, but what do you eat with them? Let us just have a great idea for that. Our recipe for creamy pasta with salsify is super easy and will please young and old alike. In short, is kidproof!
Kitchenware
- frying pan
- pan
- vegetable peeler or knife
Ingredients
- 300 gr salsify
- 1 onion
- 200 ml vegetable cooking cream
- 200 gr spaghetti or other pasta of your choice
- 1 el Mediterranean herbs e.g. thyme, marjoram and oregano
- salt and pepper to taste
- dash cooking oil
- optional pieces of nuts such as walnuts or pistachios
- optional tomatoes
Instructions
- Peel the salsify.
- Cut the salsify into pieces of about 3 cm.
- Cook the salsify pieces for about 15 minutes, until tender. Add a little salt to the water to prevent discolouration.
- Meanwhile, cook the pasta according to the instructions on the packet.
- Chop the onion and fry it in some oil in a frying pan.
- Add the cooked salsify and fry briefly.
- Pour in the cooking cream and add the herbs, pepper and salt. Stir well. Add tomato if necessary.
- Drain the pasta and mix it with the sauce.
- Serve immediately and enjoy!
- Tip: During asparagus season, you can replace the salsify with white or green asparagus.