There are a few things to keep in mind when preparing salsify. Read our step-by-step instructions to find out how to properly prepare the winter vegetables.
Used in the Middle Ages as a remedy for snake bites, black salsify is now a popular winter vegetable. Due to its similarity to asparagus, it is colloquially called winter asparagus.
For example, you can serve salsify as a side dish, baked or as a soup. But no matter how you end up preparing them – in most cases you have to cook them first. There are a few things to keep in mind. Below you will find out how best to proceed.
By the way: Black salsify is in season from October to April, making it the perfect winter vegetable.
Cook salsify: tips
Preparing salsify takes a bit of work. But you shouldn’t let that put you off, because they provide a lot of fiber and important vitamins that strengthen your immune system.
Preparation: Peel the salsify
Wash the salsify under running water and thoroughly remove dirt and dirt.
Peel the stalks until the brown skin is completely removed. Important: Black salsify contains a sticky, staining liquid. Therefore, wear old clothes or an apron and peel them in a bowl of water.
Attention: As soon as the black salsify is peeled, it will turn brown relatively quickly. Therefore, after peeling them, leave them in clean water and add a little lemon juice or a dash of vinegar.
Boil salsify
Cut the peeled stalks into bite-sized pieces.
Fill a saucepan with water and lightly salt it.
Add the salsify pieces and let them cook for about 15 to 20 minutes. When they are soft, you can take them out of the pot and serve or process them.
Tip: Black salsify will keep in the fridge for about two weeks. It is best to wrap them in a damp kitchen towel. If you have a basement, you can also store them just like carrots. Place the salsify in a box or bucket and cover them generously with sand. They will keep like this for several weeks.
