OTHER LANGUAGES:
German
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.
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
Inhalt
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 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.
We don’t need brown black salsifies… Please soak the peeled roots in lemon water!
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.
- 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…
My favourite variant is brown butter, the nutty taste harmonises perfectly with the vegetables.
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
- marinated pot roast
- boeuf a la mode
- venison roast
- venison in pepper cream sauce
- venison steak
- goulash
- duck breast
- roasted duck legs
- duck roast
- roast goose
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.
| Servings | Prep Time |
| 4 Persons | 15 Minutes |
| Cook Time |
| 15 Minutes |
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Recipe with detailed instructions for self cooking. Cooked, photographed and written down by professional chef Thomas Sixt.
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- 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
- 200 ml cream or soy cream
- 1 tsp truffle oil
- 1 bunch fresh parsley I also like to use chervil or thyme
- 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.
- 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
Preparing black salsifies
black salsify soup
Matching side dishes:
Brussel sprouts, Savoy cabbage, red cabbage, potato puree, potato gratin, spaetzle, napkin dumpling
OTHER LANGUAGES:
German
