Black salsify recipes
Here's a collection of black salsify recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Black Salsify preparation tips
Simple Salsify Fritters
Buttery Poached Black Salsify
Wintry Pan-Roasted Black Salsify and Gourmet Mushroom Salad
Black salisify can vary in size. Some sticks are quite thick and chunky, while others are… well, stick thin. If you’re dealing with the latter, the best way to remove the skin is by cooking them first – rather than getting out the peeler. Otherwise, you’ll end up with tiny slivers of the lovely, edible white flesh beneath.
Here’s what you do:
- Scrub the salsify well then top and tail.
- Cut into pieces – I cut into lengths about 10cm/4 inches long and either steam or boil until you can pierce the salsify but not too soggy.
- When cooked plunge into a bowl of cold water (the salsify not you!)
- Sit in front of the television (optional) with the bowl of cooling salsify.
- Using your fingers squeeze the salsify and the skin comes away easily - or you can use a knife if you really must but this may remove too much flesh (hopefully not your own).
- To serve: cut into smaller pieces and heat up then serve with melted butter and black pepper or one of our lovely dressings, like our Balsamic, Chilli & Garlic Vinaigrette.
If you have chunkier sticks of salsify, use a peeler. The creamy, white flesh can be a bit sticky once it’s cut. So, place the salsify in the kitchen sink, under a thin stream of running water, or in a bowl of cold water as you peel. Then, cook as above or have a look at our other recipes for further black salsify inspiration!
back to top
A delicious, buttery treat! Serves 4.
- Approximately 400 g black salsify
- 1 teaspoon lemon juice or vinegar
- 3 tablespoons butter
- Salt and freshly ground black pepper to taste
- 150 g seasoned flour
- 1-2 tablespoons butter for sautéing
Scrub the salsify and scrape the skin off with a knife. You can do this quickly and not worry about removing every last scrap of skin. Chop the roots into two or three-inch lengths, halving or quartering them if they are thick. Drop the pieces into a bowl of water with a few tablespoons of lemon juice or vinegar. (The acid prevents the roots from turning brown in the air.) Bring an inch of water to a boil in a saucepan. Place a steamer rack inside the pan and put the salsify on the rack. Cover and cook for about ten minutes, or until just tender. (The root gets mushy if you cook it too long.) Mash the steamed salsify with a fork and stir in the butter, salt, and pepper. Other tasty additions at this stage include capers, black olives or some smoked mackerel (yum!). Shape in small flat cakes, roll in flour, and sauté in butter, browning first one side and then the other.
back to top
This is a lovely side dish to be served with poached or pan-fried fish (salmon or a delicate white fish) and a nice salad. Or, you and pair it with a roast (beef, lamb or chicken). Serves 4 as a side.
- 6 sticks of black salsify
- 1 1/2 litres chicken stock
- 1 lemon
- 2 tbsp butter
- 10g Chervil or flat leaf parsley
- Sea salt
- Black pepper
Don't worry about scrubbing the earth from the salsify – just get your hands on a good, sturdy peeler and peel the dirt and skin while holding the root in the sink under a thin stream of running water. This will rinse any stickiness that you sometimes get once you cut into the salsify.
Rinse and cut, at a diagonal, into 2-3cm long batons. Place in a pan in a thin layer and pour the stock over. Halve the lemon and cut one half into 1cm-thick slices. Add to stock. Cook over medium heat for 30 minutes. After 30 mins, check to see if salsify is tender right the way through, if not, continue to simmer until tender.
When tender, bring the salsify and remaining stock to a boil until the stock is reduced right the way down and has nearly evaporated full – if you have quite a bit of stock after poaching the salsify, drain some of the stock off.
Once reduced, add 2 tbsp butter. Make sure the salsify is nicely coated. Season with salt and pepper.
Finely chop the chervil or parsley. Toss in the pan with the salsify to coat. Serve warm.
back to top
This warm, winter salad can be served as a side to fish or as a light main dish, paired with crusty bread, crumbly goat's cheese or add cooked, long-grain rice to make it more substantial. Serves 2.
- 25g unsalted butter
- 1 tbsp olive oil
- 250g salsify, peeled and cut into 1cm pieces
- 2 garlic cloves, peeled and finely chopped
- 120g gourmet mushrooms, torn or cut into bite-sized pieces
- 50g rocket
- 50g pinenuts, toasted
- 1 tbsp balsamic vinegar
- Sea salt
- Freshly ground black pepper
Heat the butter and olive oil in a pan, add the salsify and cook over a moderate heat for 4-5minutes until golden all over. Toss the garlic in the pan with the salsify and cook for a further minute or so. Add the mushrooms and 100ml water, cover with a lid, reduce heat and cook for a further 10 minutes, until water is fully absorbed.
Mix warm salsify and mushrooms with rocket and pinenuts. Dress with a splash of balsamic vinegar. Serve with warm, crusty bread. You can also pair this with long grain rice to make it a more substantial dish!
back to top