Salsify was long considered 'poor man's food', but that no longer does justice to the delicious salsify by a long shot. They are a wonderful alternative during the time when asparagus is out of season. Freshly prepared, this winter vegetable tastes very good in many dishes.
Preparing salsify
- Be sure to wear kitchen gloves before peeling, as salsify - naturally - stains black.
- Wash the salsify thoroughly; a vegetable brush is very helpful here, as there is often still dirt in the grooves.
- Salsify is easier to peel if you have poured boiling water over it beforehand
- Peel the salsify quickly from top to bottom with a vegetable peeler, as they quickly turn black again
- Cut off the ends on both sides
- Place the salsify in vinegar, vinegar water, or lemon water – this prevents further darkening
Read also: Recipe: Salad with Asparagus and Lentils
