Preparing black salsifies
Author:
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
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!
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.
2. How to peel black salsify
Here the promised step by step guide with many photos:
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!
