in Germany

Black salsify in apple cider sauce

updated

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Ingredients for 4 servings:

  • 800 g salsify
  • 4 apples
  • 4 shallots
  • 2 tbsp butter
  • 275 ml apple cider
  • 100 g sour cream
  • salt and pepper
  • nutmeg
  • lemon juice
  • Parsley, flat, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Winter vegetables

Thoroughly brush the salsify under running water. Peel, cut into pieces, and place in lemon water to prevent browning. Cook in a little salted water for about 20 to 30 minutes (until al dente). For the sauce, peel, core, and dice the apples. Peel and dice the shallots. Sauté both in the melted butter, deglaze with the cider, and simmer over low heat until the apple cubes begin to crumble. Stir in the sour cream, season with nutmeg, salt, and pepper. Add the well-drained salsify to the sauce and serve with the parsley. Tip: Wear gloves when peeling the salsify, otherwise your hands will turn brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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