I’ll show you how to prepare black salsifies here. The local “asparagus of the poor people” has season from October to May.
The wonderful root vegetable is also called winter asparagus and miner’s asparagus and tastes excellent in soups, stews and as a side dish with roasts and poultry.
The following article provides step-by-step instructions on how to prepare asparagus, plus links to other delicious varieties of black salsify.
I wish you good luck!
I will show you how to prepare black salsify vegetables in another article. Recipe Picture © Thomas Sixt Food Photographer
1. Peel black salsify, please use these tools
To prepare the roots you need the following tools and ingredients:
- chopping board
- chef’s knife
- potato peeler
- Long bowl or roaster with cold water
- Lemons or vinegar
- disposable gloves
- black salsifies
- butter
- salt, pepper, nutmeg, cayenne pepper
Winter asparagus produces a sticky juice during peeling, so the gloves are a great idea.
Cautious …watch out when peeling… the juice colors the hands and clothes brown.
So that the roots remain white after the peel birth please immediately in vinegar water or lemon juice water insert.
Winter asparagus is an ideal accompaniment to roast goose. Surprise your loved ones with a special side dish! © Thomas Sixt Food Photographer
2. How to peel black salsify
Here the promised step by step guide with many photos:
Peel black salsifies with gloves because the root is sticky. © Thomas Sixt Food Photographer
You can peel black salsifies like asparagus. The vegetable is known as the poor man’s asparagus. © Thomas Sixt Food Photographer
Cut off the ends of the prepared, peeled black salsifies. © Thomas Sixt Food Photographer
Peeled black salsifies in bunch with shells. © Thomas Sixt Food Photographer
Soak the peeled black salsifies in lemon water to preserve the white colour. I usually peel the roots twice so that the dark spots disappear. © Thomas Sixt Food Photographer
Cut the peeled black salsifies into thin, slanted slices. So you can prepare the vegetables as a soup or side vegetable. © Thomas Sixt Food Photographer
For the soup, I cut the roots into larger pieces. © Thomas Sixt Food Photographer
Put the cut black salsify in a pot with butter, season with salt, nutmeg and pepper and prepare. Variants and tips can be found elsewhere.Variants and tips can be found elsewhere. © Thomas Sixt Food Photographer
3. Recipes Ideas
I’ve already prepared some recipes for you:
Try the black salsify soup or the black salsify vegetables. Wish you good luck!
The black salsify soup served in a plate with North Sea crabs and parsley. Variants and tips can be found elsewhere. © Thomas Sixt Food Photographer
