Preparing black Salsify Vegetables, Recipe with many Tips
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Properly peel and prepare the Black SalsifyThe 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! Peel black salsifies with gloves because the root is very sticky. © Thomas Sixt 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.
2. Preparing simple Black Salsify VegetablesYou 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…
3. What goes with Black Salsify VegetablesThis delicious winter vegetable goes excellently with the following dishes
- marinated pot roast
- boeuf a la mode
- venison roast
- venison in pepper cream sauce
- venison steak
- duck breast
- roasted duck legs
- duck roast
- roast goose
4. Black Salsify Vegetables RecipeHopefully I have now given you enough suggestions for cooking black salsify. Following the recipe and step by step photos.
Black Salsify Vegetables
Recipe with detailed instructions for self cooking. Cooked, photographed and written down by professional chef Thomas Sixt.
|1||pc||Lemon (I use an organic lemon)|
|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)|
|200||ml||Cream (or soy cream)|
Decoration and finishing
|1||bunch||fresh parsley (I also like to use chervil or thyme)|
Preparing and peeling black salsifies
Put on the gloves, peel the black salsifies thoroughly.
Cut the ends of the peeled roots generously with a sharp knife.
I usually peel the roots twice: first roughly, then finely before cutting to remove the last unattractive black spots.
Please always place the peeled black salsifies in lemon water to preserve the white colour of the roots.
Cut the peeled roots into 2-3 mm thick slices at an angle.
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
Finely chop the parsley with a chef’s knife.
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.
5. Calories (kcal) and Nutritional Values
6. Further Recommendations
Matching side dishes: