Rehnüsschen with Black Salsify Pancakes

For the Rehnüsschen with black salsify pancakes, first prepare the dough, bake small pancakes or crêpes and keep them warm.

Peel the salsify and boil in salted water for about 10 minutes until soft. Lift out, pat dry with salt, pepper, nutmeg and grated orange peel. Fold into pancakes and wrap tightly. Put aside.

Preheat the oven to 120 °C.

Season the pancakes with salt and pepper and fry them in a little oil. Remove from the pan and let rest in the oven for about 10 minutes. Put the salsify rolls in the oven and keep them warm.

Pour off the oil from the pan. Deglaze with a dash of balsamic vinegar, add red wine and bring everything to a boil once. Strain through a sieve and season with elderberry syrup, cranberries or elderberry boil.

For the garnish, toss the cabbage sprout leaves in butter, sprinkle with a little water and let them collapse. Season with salt and pepper.

Slice the Rehnüsschen and arrange them with the black salsify pancakes on preheated plates. Garnish the pancakes with the sauce and sprinkle the cabbage sprout leaves on top.

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