Preparing black Salsify Vegetables, Recipe with many Tips

Black Salsify Vegetables Recipe Picture
In this article I will show you how to prepare black salsify vegetables. Recipe Picture © Thomas Sixt Food Photographer

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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!

Here I show you my Black Salsify Vegetables. 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.
Black salsify soup served
The black salsify soup served in a plate with North Sea crabs and parsley.
The black salsify soup I show you elsewhere, here with North Sea crabs and wonderfully, without chemicals, foamed with cold butter. © Thomas Sixt Food Photographer

1. 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!
Peel salsify
Peel salsify with gloves because the root is sticky.
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”…
  1. Please get rubber gloves and put them on.
  2. Fill a large bowl or a roaster with water and add plenty of lemon juice.
  3. Peel the black salsifies and place in the lemon water.
  4. 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!
Salsify peeled lemon water
Soak the peeled salsify in lemon water to keep the white color.
Soak the peeled black salsifies in lemon water to preserve the white colour. © Thomas Sixt

2. Preparing simple Black Salsify Vegetables

You can combine your finely chopped vegetables with different ingredients. My favourite variant is brown butter, the nutty taste harmonises perfectly with the vegetables.
Cut black salsify into slices
Cut the peeled salsify into thin slices at an angle.
Cut the peeled black salsifies into thin, slanted slices.© Thomas Sixt

3. What goes with Black Salsify Vegetables

This delicious winter vegetable goes excellently with the following dishes
Roast goose is a traditional dish on Martin's Day in November.
The goose roast recipe I have deposited to you with 9 cooking videos elsewhere. The Christmas roast harmonizes excellently with the winter asparagus.© Thomas Sixt Food Photographer

4. Black Salsify Vegetables Recipe

Hopefully 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.

Servings 4 Persons
Calories 339
Total Time 30 Min.
Prepare black salsify vegetables step by step. With these instructions you will get winter asparagus perfectly prepared on your plate. Good luck!

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Black Salsify Vegetables Recipe Picture
In this article I will show you how to prepare black salsify vegetables. Recipe Picture © Thomas Sixt Food Photographer

Preparation Time

15 Min.

Cook Time

15 Min.

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

Salsify peeling attitude
You can peel black salsify like asparagus. The vegetable is known as the poor man's asparagus.

Put on the gloves, peel the black salsifies thoroughly.

Cut off the salsify ends
Cut off the ends of the prepared, peeled salsify.

Cut the ends of the peeled roots generously with a sharp knife.

Salsify peeled with husks
Peeled salsify in a bunch with shells.

I usually peel the roots twice: first roughly, then finely before cutting to remove the last unattractive black spots.

Salsify peeled lemon water
Soak the peeled salsify in lemon water to keep the white color.

Please always place the peeled black salsifies in lemon water to preserve the white colour of the roots.

Prepare vegetables

Cut black salsify into slices
Cut the peeled salsify into thin slices at an angle.

Cut the peeled roots into 2-3 mm thick slices at an angle.

Black root vegetables with butter
Put the sliced salsify in a saucepan with butter, salt, nutmeg and pepper.

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

Cut the parsley
Finely chop the parsley.

Finely chop the parsley with a chef’s knife.

glazed salsify vegetables
Salsify vegetables cooked with butter and glazed.

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

Preparing black salsifies
black salsify soup

Matching side dishes:

Brussel sprouts, Savoy cabbage, red cabbage, potato puree, potato gratin, spaetzle, napkin dumpling

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