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Freeze Black Salsify – You Should Pay Attention to This

Freeze salsify – it’s that easy

Black salsify is very healthy. So it’s worth stocking up.

  • Wash the root vegetables and peel the salsify with a vegetable peeler.
  • Before freezing, blanch the salsify. To do this, boil water, add two tablespoons of vinegar, and blanch the sticks for one to two minutes.
  • Then dip the black salsifies briefly in ice water and dry the vegetables thoroughly with a kitchen towel.
  • Now you can cut the black salsify into pieces, spread them out in portions in freezer bags, and freeze them.  The vegetables will keep in the freezer for about six months. So write down the freezing date on the freezer bag.
  • If you want to prepare the frozen salsify, you do not have to defrost them first. Just put the vegetables in boiling water. After 10 to 15 minutes, the black salsifies are done.

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Written by John Myers

Professional Chef with 25 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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