"Schwarzwurzeln" Black Salsifies

The mild taste and the fact that the salsifies are already cut into more or less bite-sized pieces, and the canned produce has a long shelf life, make this vegetable the ideal stock product. Prepared in no time, the salsify is a very healthy main course, i.e. as gratin or a side dish - also cold as a salad - and you may find it also appealing where vegetables are otherwise not very popular - kids.

A skinnier relative of the parsnip, salsify is a delicious, versatile winter vegetable. Salsify belongs to the dandelion family and is also known as the ‘oyster plant’ because of its faintly oystery flavor when cooked. Salsify can be boiled, mashed, or fried like a potato, and it makes an excellent addition to soups and stews. We recommend steaming them for 15 to 30 minutes, and then browning them in butter.

Salsify was apparently a very popular vegetable with the Victorians, but it fell out of fashion in the 20th century and can now mainly be found at farmer’s markets in season from around October to January.

Nutrition Information (per 100g)

Energy:                     25 kcal
Total fat:                      0.5 g
- Saturated fat:             0 g
- Trans fat:                     0 g
Protein:                            1 g
Carbohydrates:          3.5 g
- Sugars:                         1 g
Sodium:                      0.87 g

Ingredients:
salsifies, water, table salt, antioxidant: ascorbic acid, acidifier: citric acid

Allergen information: none

Storage: Store in a dry and cool (15 - 17°C) place away from sunlight. Refrigerate after opening.