Pickled Salsify with Onions and Sage
(4 votes)
(4 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
88
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 88 cal. | (4 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 61.4 g | (205 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 20 mg | (167 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 1 kilogram fresh Salsify
- 2 Red onions
- 1 tsp peppercorns
- 1 tsp Mustard seed
- 2 sprigs Sage
- 2 sprigs thyme
- 650 milliliters Vegetable broth
- 150 milliliters White vinegar
Preparation steps
1.
Peel the onions and cut into thin rings. Rinse the salsify, scrub well, peel and blanch in boiling salted water with a pinch of sugar for 5 minutes.
2.
Rinse with cold water, drain and cut into 3 cm (approximately 1 1/4-inch) long pieces. Add to jars with onions, peppercorns, mustard seeds and herbs.
3.
Bring the broth and vinegar to a boil and pour over the vegetables. Seal the jars firmly and allow to cool. Refrigerate for 3 days before serving. Store in refrigerator.
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