Salsify pancakes
3 servings
35 minutes
Goat beard pancakes are an amazing dish of European cuisine that combines the tender texture of the root vegetable with spicy notes of garlic, parsley, and chili pepper. Goat beard, known for its sweet and slightly nutty flavor, becomes soft and aromatic after sautéing. Adding flour and eggs transforms it into airy, golden pancakes with a crispy crust. They can be served with fried or poached eggs, complemented by bacon or ham, providing a balance between the softness of the batter and the spiciness of the toppings. This dish is valued for its versatility – it is perfect for breakfast as well as a light dinner.
1
Clean and grate the goat beard on a coarse grater. Heat butter (20 g) over medium heat, cook the goat beard until soft, then transfer it to a bowl.
- Salsify: 300 g
- Butter: 45 g
2
Finely chop garlic, parsley, and chili pepper (seeded and deveined), lightly beat an egg, mix everything with sautéed goat beard, add flour, season with salt and pepper, and form six pancakes.
- Garlic: 1 clove
- Fresh cilantro (coriander): 8 g
- Red chili pepper: 1 piece
- Chicken egg: 1 piece
- Wheat flour: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Heat olive oil and remaining butter in a pan, fry the pancakes over medium heat until golden brown, about four minutes on each side.
- Olive oil: 2 tablespoons
- Butter: 45 g
4
Serve with fried eggs or poached eggs, complemented by crispy slices of bacon or ham.
