Learn how to cook black salsify. This easy salsify recipe makes an excellent side dish for roasts and many other dishes.
This post will tell you all you need to know about how to clean and how to cook black salsify. Salsify is a delicious yet relatively unknown vegetable, but it should be pretty easy to get it at the grocery store or farmer's market nowadays. So should you find it, do give it a try!
For more delicious side dishes, check out our Creamed Leeks, German Brussels Sprouts with Bacon, Rainbow Roasted Carrots, or learn How to Cook Savoy Cabbage.
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What is black salsify?
Salsify (Scorzonera Hispanica), also known as black or Spanish salsify, oyster root, or black asparagus, is a root vegetable native to Southern Europe and the Near East. It's believed to have spread from Spain to the rest of Europe.
The roots are long, black on the outside, and creamy white on the inside. They are in season between October and May, so if you want to try them this year, now it's the time.
How to buy and store salsify?
Try buying undamaged roots with a similar thickness so they cook evenly; thinner stalks will need a shorter cooking time.
- I prefer slightly thicker stalks (if I have a choice); they will be less likely to be damaged. Once damaged, the vegetables will dry out quickly.
- The roots are mostly dirt-covered, but that's fine, especially if you want to keep them longer.
Store them in a cool, dark cellar or a dark cupboard; if they are undamaged, they will be fine for one or two weeks. To keep them for longer (up to three weeks), place them in a box and cover them with sand (just like you would do with carrots to keep them longer).
- If you want to store them in the fridge, wash them well, wrap them in textile or paper towels, and keep them in the vegetable drawer of your fridge for up to one week.
- Should you have a glut of salsify (if you grow them in the garden), you can peel, clean, blanch, and freeze them.
How to peel and clean black salsify?
Cleaning and peeling salsify roots properly is vital. They are usually covered in soil, and you must take special measures to keep the peeled roots from getting yellow or brown - that happens quickly.
- Step 1: Fill a large casserole dish or another container that's large enough to hold the roots with cold water (about 6 ยฝ cups/ 1 ยฝ liter for about 2 lbs/ 1 kg vegetables).
- Add 5 tablespoons white wine vinegar and 1 teaspoon fine sea salt. Stir gently to dissolve the salt.
- Step 2: Scrub the roots with a vegetable brush under running water to remove the soil that covers them.
Tip: Wear kitchen gloves when cleaning the salsify; the roots contain a milky and very sticky juice that will color your hands yellow, and that's difficult to remove from your hands (and clothing - so be careful!).
- Step 3: Peel them with a vegetable peeler and cut off the ends (they are probably still quite dirty and a bit dryer). Once you've peeled one piece, place it immediately in the vinegar water.
- Repeat with the remaining roots (1).
- Step 4: Rub the roots with your hands in the water to clean them properly. Cut them into smaller pieces (2).
- Should there be some black spots left on the peeled roots, remove them.
- Step 5: Drain the salsify pieces in a sieve just before you place them into the pot with the boiling water. Otherwise, they will discolor.
- Step 6: Rinse them again under running water and cook them immediately.
Recipe ingredients
Black salsify roots. 2 lbs/ 1 kg will serve four as a side dish.
White wine vinegar: You will need some to soak the roots and prevent them from discoloring and some to boil them (a total of 8 tablespoons).
Fine sea salt (for soaking, boiling, and seasoning) and ground black pepper.
Butter is used to saute the roots in the pan. You can use salted or unsalted butter but adjust the seasoning accordingly.
Fresh herbs like parsley and chives to sprinkle over the finished dish.
How to cook salsify?
Boil:
- Bring 4 ยฝ cups/ 1 liter of water to a boil. Add white wine vinegar and salt.
- Add the salsify pieces and bring the water to a boil again (3).
- Cook for 15-20 minutes, depending on the pieces' thickness. They should not be too soft yet; you will continue cooking them in the pan.
- Drain and dry thoroughly with paper towels.
Saute salsify:
- Melt the butter in a large pan (4).
- Add the salsify root pieces and a pinch of salt.
- Cook on medium-high heat, often stirring, for 5-7 minutes or until the pieces are deeply golden, shiny, and a bit softer (al dente) (5).
- Season with salt and freshly ground black pepper, and stir in the fresh herbs.
Recipe FAQ
Although it is also known as winter asparagus or poor man's asparagus, black salsify doesn't taste like asparagus. Instead, it has a mild, nutty flavor reminiscent of artichokes.
Raw: Grate it and mix it with a bit of crรจme fraiche and sour cream, salt, pepper, and lemon juice to make a dip. Grate it over fresh salads and serve it immediately.
Baked salsify: Blanch the pieces for a few minutes, dry them well, rub them with olive oil and seasoning, and bake them in the preheated oven (360ยฐF/ 180ยฐC) until cooked to your liking (25-30 minutes).
Boil it as instructed above and serve it as a main dish with sauce, hollandaise, and boiled potatoes (like you would serve asparagus).
The black salsify is best served immediately, but leftovers can be stored in an airtight container in the refrigerator. They will be fine for 2-3 days.
Reheat in the pan, adding a bit of butter or olive oil and stirring often.
What to serve with pan-fried salsify?
Black salsify makes an excellent side for many main dishes. Last time we had it with Veal Meatballs, but other meatballs are perfect.
Serve it with Pork Loin Roast, Balsamic Beef, Air Fryer Pork Tenderloin, Roasted Stuffed Chicken, Cast-Iron Chicken Thighs, Skillet Chicken Breast, and so on.
Make the roots the star of the show by serving them with the sauce hollandaise featured in German Asparagus with White Sauce and boiled potatoes. Or with this delicious lemon mayonnaise featured in Puff Pastry Asparagus.
How to Cook Black Salsify
Equipment
- Container for soaking
- Cooking pot
- Large frying pan
Ingredients
- 2 lbs black salsify 1 kg
- 8 tablespoons white wine vinegar divided
- 1 ยผ teaspoons fine sea salt divided + plus more for seasoning
- 3 ยฝ tablespoons butter 50 g, Note 1
- 2 tablespoons parsley freshly chopped
- 2 tablespoons chives freshly chopped
- ground black pepper
Instructions
Clean:
- Prepare soaking water: Fill a large casserole dish or another container that's large enough to hold the roots with cold water. Add white wine vinegar and fine sea salt. Stir gently to dissolve the salt.about 6 ยฝ cups/ 1 ยฝ liter for about 2 lbs/ 1 kg salsify + 5 tablespoon vinegar + 1 teaspoon salt
- Scrub the roots with a vegetable brush under running water to remove the dirt (Note 2).2 lbs/ 1 kg black salsify
- Peel the black salsify with a vegetable peeler and cut off the ends. Once you've peeled one piece, place it immediately in the vinegar-salt water. Repeat with the remaining roots.
- Rub the roots with your hands in the water to clean them properly.
- Cut them into smaller pieces. Should there be some black spots left on the peeled pieces, remove them.
- Drain and rinse the salsify pieces in a sieve just before you place them into the pot with boiling water. Otherwise, they will discolor. Cook them immediately.
Boil:
- Bring the water to a boil. Add white wine vinegar and salt.4 ยฝ cups/ 1 liter water + 3 tablespoon vinegar + ยผ teaspoon salt
- Boil: Add the salsify pieces and bring the water to a boil again. Cook for 15-20 minutes, depending on the pieces' thickness. They should not be too soft yet; you will continue cooking them in the pan.
- Drain them well and dry them thoroughly with paper towels.
Sautรฉ:
- Melt the butter in a large pan.3 ยฝ Tbsp/ 50 g butter
- Add the salsify pieces and a pinch of salt.
- Sautรฉ on medium-high heat, often stirring, for 5-7 minutes or until the pieces are deeply golden, shiny, and a bit softer (al dente).
- Season with salt and freshly ground black pepper, and stir in the fresh herbs.2 tablespoon parsley + 2 tablespoon chives
Notes
- Butter: It can be salted or unsalted, but adjust the seasoning accordingly.
- Wear kitchen gloves when cleaning the salsify; the roots contain a milky and very sticky juice that will color your hands yellow, and that's difficult to remove from your hands (and clothing - so be careful!).
Diane M. Starkey says
I found out about this veggie online and nothing in my herb or recipe books about the Middle Ages. Thank-you for providing info on how to get to eat it!
Now to locate some around here!
Adina says
Hi Diane, I hope you find it, the season begins now. In Germany, I can buy it in larger grocery stores or at the farmer's market.