Salsify is the asparagus of winter and is something for real gourmets! You can find out how to prepare black salsify here.
Black salsify: the asparagus of winter!
- Black salsify is part of the sunflower family and has an intense nutty taste. The hardy roots are available from October to April and must be pricked individually – like asparagus. One criterion for particularly fresh salsify is the milky juice that comes out when cut. The roots, which have reached a thickness of 2 to 3 cm, taste particularly good.
- When shopping, make sure that every salsify is intact, as broken pieces run the risk of drying out.
Prepare salsify: preparations
- Salsify grow underground and must therefore first be freed from this: Use a kitchen brush to clean the bars under running wateruntil the shell has been freed from dirt and dirt.
- Then it starts Peeling the salsifyfor which you use a vegetable peeler. To protect clothes, hands and utensils from the sticky juice (leaves brown stains), you should definitely have one Apron and disposable gloves wear. All utensils are then cleaned under running water and, if necessary, can be freed from the sticky substance of the salsify with a little cooking oil.
- Put the roots in immediately after peeling Lemon or vinegar waterto keep their color.
Prepare black salsify
Boil salsify
- Bring salted water to a boil and add the peeled salsify.
- The black salsify is done after about 20 minutes.
- They taste great with hollandaise sauce!
Prepare black salsify in the oven
- Bring water to a boil in a saucepan and blanch the peeled salsify stalks for a minute or two.
- Then the winter vegetables are placed in a fire-proof dish with a sauce of your choice and baked in the oven for 30 minutes at 180 degrees.
Prepare salsify in the pan
- For roasting, cut the peeled sticks into small pieces and boil them in salted water for eight minutes.
- Then you warm up olive oil in a pan and fry the salsify all around for two to three minutes.
- You can add salt, pepper and fresh herbs to add flavor.
Tip: Salsify can also be eaten raw, finely grated, and are particularly good in salads.
Are black salsify healthy?
The root vegetables score with a lot of good nutrients and contain, for example Vitamin E, Vitamin B1, Iron, Folic Acid, Calcium and Potassium. Inulin is also represented in black salsify, which aids digestion and strengthens the intestinal flora. However, too much inulin can also cause gas and diarrhea, so you shouldn't over-consume the root!
Here you can find delicious black salsify recipes. And here we have cabbage recipes for you. You can find delicious vegetarian recipes here!
If you would like to exchange ideas about recipes and preparation methods, then take a look at our Brigitte Community!