Black Salsify Is So Healthy

Healthy ingredients of salsify

Black salsify contains many minerals and is rich in fiber and vitamins. They are an important part of the diet, especially for athletes and nutrition-conscious people, because black salsify is low in calories and promotes digestion. These ingredients are contained in salsify:

• potassium and calcium
• Vitamins A, B1, B2, B3, C, and vitamins E and K
• phosphate, iron, and sodium
• fat, protein, and inulin
• asparagine, choline and laevulin

effect on the body

Black salsify is considered an all-round vegetable because it has many positive effects on the body:

• The carbohydrate inulin stimulates digestion and fat metabolism. Black salsify is also suitable for diabetics because of the inulin.
• Black salsify has a relaxing effect on the body and promotes healthy sleep.
• They detoxify the liver and support the kidneys by stimulating red blood cells.
• The active ingredient allantoin accelerates wound healing.
• Black salsify is said to increase concentration and activate brain work.

Salsify Cream Soup: Ingredients

Black salsify is not only very healthy but also tastes very good, especially in soups. For a salsify cream soup you need:

• 500g black salsify
• 2 liters of water
• 2 small onions
• 6 tablespoons white wine vinegar
• 2 tbsp flour
• 2 tablespoons oil
• 400g butter
• 200ml whipped cream
• 400ml milk
• 1 bed of garden cress
• salt and pepper
• 2 dashes of lemon juice

Salsify Cream Soup: Preparation

1. Mix the water, flour, and white wine vinegar together.
2. Wash and peel the salsify and remove both ends. Wash the salsify again and cut into 3cm pieces.
3. Place the pieces in a bowl of lemon water and vinegar to keep them from turning brown.
4. Dice the onions and sauté them in 40g butter and 2 tablespoons oil until translucent.
5. Drain the black salsifies and add them to the onions. Steam them for 3 minutes and then season with salt and pepper.
6. Add the milk and bring to a boil, covered. Then let it simmer at medium temperature for about 30 minutes.
7. Puree the soup and season with lemon juice.
8. Whip the whipped cream until stiff and fold into the soup.
9. Then serve the dish with cress.