Black salsifies are considered the asparagus of winter and are something for real gourmets! You can find out how to prepare black salsifies here.
Black salsify: The asparagus of the winter!
Black salsifies belong to the composite family and have an intense nutty taste. From October to April, the hardy roots are available and must be pricked individually - like the asparagus. One criterion for particularly fresh black salsifies is the milky juice that escapes when cut. The roots that have reached a thickness of 2 to 3 cm taste particularly good.
When buying them, make sure that each black salsify is intact, as broken pieces run the risk of drying out.
Prepare black salsifies: Preparations
Black salsifies grow underground and must therefore first be freed from it: With a kitchen brush you clean the poles under running water until the shell is free of soil and dirt.
Then you start peeling the black salsifies, for which you use an economy peeler. To protect clothes, hands, and utensils from the sticky juice (which leaves brown stains), you should wear an apron and disposable gloves. All utensils are then cleaned under running water and, if necessary, the sticky substance of black salsify can be removed with a little cooking oil.
Place the roots in lemon or vinegar water immediately after peeling to preserve their color.
Preparing black salsifies
Cooking black salsifies
Bring salt water to the boil and add the peeled black salsifies.
After about 20 minutes the black salsifies are cooked.
They taste delicious with sauce hollandaise!
Preparing black salsifies in the oven
Bring water to the boil in a pot and blanch the peeled black salsify sticks for one to two minutes.
Then place the winter vegetables in an ovenproof dish with a sauce of your choice and bake in the oven at 180 degrees for 30 minutes.
Preparing black salsifies in the pan
To roast, cut the peeled sticks into small pieces and boil them in salted water for eight minutes.
Then heat olive oil in a pan and fry the black salsifies all around for two to three minutes.
Add salt, pepper and fresh herbs for extra taste.
Tip: Black salsifies can also be eaten finely grated raw and are particularly good in salads.
Are black salsifies healthy?
The root vegetable scores with a lot of good nutrients and contains for example vitamin E, vitamin B1, iron, folic acid, calcium and potassium. Black salsify also contains inulin, which aids digestion and strengthens the intestinal flora. However, too much inulin can also cause flatulence and diarrhoea, so you should not consume the root excessively!