John Myers
You can enjoy salsify raw, fry it in a pan or cook it in a saucepan. Before preparation, peel the salsify with a vegetable peeler. Since sticky juice will come out when removing the peel, you should wear rubber gloves or peel the vegetables under running water. Now you can cut the salsify sticks into suitable pieces or prepare them in one piece. Our expert knowledge will provide you with more tips and information.
Salsify: more than just “winter asparagus”
Black salsify resembles asparagus in color, shape, and taste, which is why the root vegetable harvested in winter is also called winter asparagus. Black salsify is rich in fiber, vitamins, and nutrients and offers healthy enjoyment even during the cold season. They give dishes a mild, nutty note and are suitable as an ingredient for hearty stews, fine soups, or as an aromatic vegetable side dish.
Cook salsify – step by step
The preparation of black salsify is basically simple. Unlike asparagus, however, peeling is a little more complex. We’ll tell you a few tricks on how to prepare fresh black salsify quickly and easily. For example, be sure to wear suitable gloves before preparation. This way your hands don’t come into direct contact with the sticky black salsify juice.
1. Clean the salsify with a vegetable brush and wash with water.
2. Peel the salsify with a vegetable peeler.
3. Put a little vinegar or lemon juice in a bowl of water and put the peeled sticks in it. This will prevent the black salsify from turning dark (oxidizing).
4. Boil the salsify in a saucepan of salted water for about 20 minutes. An extra squeeze of lemon juice adds flavor – and preserves the color.
Healthy winter vegetables to enjoy
Depending on the recipe, you can also steam the salsify in a pan, cook it as an accompaniment to soups or use it as a puree. And if you need to be particularly quick, you can also use deep-frozen black salsify or black salsify from a jar. As a tip for a delicious recipe, we recommend our salsify vegetables with potatoes, ham, and a fine sauce, as well as our autumnal stew. Have fun trying it out and above all: Bon appetit!
