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Black Salsify Vegetables Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I show you my Black Salsify Vegetables Recipe.
The black salsify is regionally also called winter asparagus, miner’s asparagus and asparagus of the poor man.
The season for this delicious root vegetable is from October to May. The striking dark roots contain vitamins E, A, C and various B vitamins.
They also contain the minerals potassium, magnesium, calcium and iron. The root also contains the fibre inulin, which supports the fat metabolism and harmonises the intestinal flora.
The wild black salsify was used in early times as a medicinal plant against the plague and snake bites. The vegetables originate from Southern Europe and have been cultivated here since 1700.
The root vegetable tastes excellent in butter glazed and is a great side dish to braised roast, duck and goose.
Today I recommend you to perform like a surgeon in your kitchen! Since the black salsifies stick terribly when peeling, rubber gloves are a recommendable equipment!
Below you will find the detailed instructions with step by step photos.
Table of Contents
1. Recipe Black Salsify Vegetables
Hopefully I have now given you enough suggestions for cooking black salsify. Following the recipe and step by step photos.
Black Salsify Vegetables
Cooked, photographed and written down by chef Thomas Sixt.
Servings 4
Calories 339
Total Time 30 Min.
Preparation Time 15 Min.
Cook Time 15 Min.
Simple tutorial for preparing black salsify vegetables.
Ingredients
| Basic Recipe | ||
| 500 | g | black salsifies |
| 1 | pc | Lemon (I use an organic lemon) |
| 2 | tbs | butter |
| 1/2 | tsp | Salt (I use Ursalz or Himalayan salt) |
| 5 | pinch | Pepper (I use black pepper.) |
| 3 | pinch | nutmeg (I always rub the nut freshly) |
| 2 | pinch | Cayenne pepper (For the pleasant sharpness) |
| 1 | tsp | brown sugar (Tastes better than white sugar) |
| Optional Ingredients | ||
| 200 | ml | Cream (or soy cream) |
| 1 | tsp | truffle oil |
| Decoration and finishing | ||
| 1 | bunch | fresh parsley (I also like to use chervil or thyme) |
Instruction
Preparing and peeling black salsifies
Peel black salsifies
Put on the gloves, peel the black salsifies thoroughly.
Cut end
Cut the ends of the peeled roots generously with a sharp knife.
Peel twice
I usually peel the roots twice:
first roughly, then finely before cutting to remove the last unattractive black spots.
Preserve colour
Please always place the peeled black salsifies in lemon water to preserve the white colour of the roots.
Prepare vegetables
Cut vegetables
Cut the peeled roots into 2-3 mm thick slices at an angle.
Cook vegetables
Put the sliced root vegetables with the butter in a saucepan and heat.
Add some water and bring to the boil.
Let the liquid evaporate to 2/3 and cook the vegetables until al dente to soft.
Finish and arrange the vegetables
Chop parsley
Finely chop the parsley with a chef’s knife.
Serve vegetables
Season the vegetables with salt, pepper and nutmeg.
Just before serving, glaze with sugar over a high heat and finish serving with the chopped parsley.
Cousine
Keyword
2. Nutritional Values
3. Properly Peel and Prepare the Black Salsify
The black salsifies need special treatment… please peel with gloves and always place the peeled roots in lemon water. This keeps the vegetables white and looks like asparagus!
To make you look like a professional in the kitchen, here is the quick guide for “without despair”…
- Please get rubber gloves and put them on.
- Fill a large bowl or a roaster with water and add plenty of lemon juice.
- Peel the black salsifies and place in the lemon water.
- Clean the peeler and peel the roots again finely in a second pass.
We don’t need brown black salsifies… Please soak the peeled roots in lemon water!
4. Preparing Simple Black Salsify Vegetables
You can combine your finely chopped vegetables with different ingredients.
- Butter or margarine to sweat on
- Salt, pepper, nutmeg and cayenne pepper and finally some sugar for seasoning
- You can use cream optionally
- For the herbs I recommend thyme, parsley and chervil.
- White truffle oil fits wonderfully…
My favourite variant is brown butter, the nutty taste harmonises perfectly with the vegetables.
5. What goes with Black Salsify Vegetables
This delicious winter vegetable goes excellently with the following dishes
6. Further Recommendations
Preparing black salsifies
black salsify soup
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Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hi Rich,
That sounds like a good harvest. I appreciate your positive feedback and thank you for it.
Very best regards Thomas
Reply
Hi Thomas!
This recipe was delicious! We grew some salsify in the garden for the first time, just out of curiosity, and had no real idea what to do with it. The method here was scrumptious- savory, a little sweet, a little spicy. We used a sprinkle of truffle salt rather than the oil, it was a good substitute.
Danke schön! Rich