Scrambled Eggs with Black Root
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Shelled black root cooked almost tender, then cut into smaller pieces and fried in heated oil together with onion, then topped with salted beaten eggs, eggs scrambled until thickened and served sprinkled with chopped parsley.
Ingredients:
Procedure:
1. Wash the black root, peel it, put it in a pot, cover with water, add salt, a drop of vinegar and cook the black root almost until tender, then drain the root, let it drain and cut it into smaller pieces
2. Then chop the peeled onion into small pieces
3. Then heat the oil in a larger pan, put the onion, which we fry, then add the black root, fry, pour in the salted beaten eggs and stir until the eggs curdle
4. Serve the scrambled eggs with black root sprinkled with chopped parsley, for example, with boiled potatoes.
