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Black Salsify Stick Tips
Black salsify can vary in size. If it's on the skinny side, the best way to remove the skin is by cooking it first – rather than getting out the peeler. Otherwise, you’ll end up with tiny slivers of the lovely, edible white flesh beneath.
1 comment
Ingredients
- Black salsify
Prep: 15 mins | Cook: 15 mins
Method
1. Scrub the salsify well then top and tail it.
2. Cut the sticks into pieces about 10cm long and either steam or boil till you can pierce the salsify, but it's not too soggy.
3. When cooked, plunge the salsify into a bowl of cold water.
4. Using your fingers, squeeze the salsify and the skin should come away easily. Or you can use a knife, but this may remove too much flesh.
5. To serve, cut the salsify into smaller pieces and heat them up. Serve with melted butter and black pepper or a balsamic, chilli and garlic vinaigrette.
6. Tip-top Tips
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. Cook as above, or have a look at our other recipes for black salsify inspiration.
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. Cook as above, or have a look at our other recipes for black salsify inspiration.
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Julia
Absolutely amazing! I cut it pasta style and mix with butter, Parmesan and pepper! Delicious
Rose
Fred
Gadget