Creamy Salsify and Chickpea Salad

Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!

Yet another one of those recipes that originate in the mysteries the veggie box our local organic farmer brings. We had a couple of salsify roots again and I decided not to put them in a stew like I did the last time we got them. So today, they went into a creamy salad along with chickpeas, some lettuce, and a few slices of raw zucchini.

Ingredients:

• 3 large salsify roots
• 100g of precooked chickpeas
• half of a small zucchini, cut in slices with a julienne slicer
• 4 large leafs of lettuce
• 150g of soy yoghurt
• 4 table spoons of white vinegar (make sure you get a nice, yummy vinegar, not just some cheap sour stuff)
• salt
• pepper

Easy: Winter Stew

As I may have mentioned in earlier blogs, we get a box full of vegetables and fruit from a local organic farmer once a week. This week, one vegetable proved to intimidate me a little bit as I had never worked with it before, the Scorzonera hispanica. In German, it is commonly known by the name "Schwarzwurzel" which literally translates to "black root" - quite fitting. In English, it goes by more impressive names such as black salsify or Spanish salsify, scorzonera, black oyster plant, serpent root, viper's herb, or viper's grass. I like "viper's grass" best! :) It does not necessarily look very edible at first: