Black Salsify

Super Nutritious

Black salsify is considered to be very nutritious: it contains proteins, fats, the glycosides asparagine, choline and laevulin, as well as minerals such as potassium, calcium, phosphorus, iron, sodium, and vitamins A, B1, E and C. Since it also contains the glycoside inulin, which consists of fructose, it is particularly suitable for diabetics.

Peel the skin like you would a carrot but soak it in cold water & lemon juice to keep it from turning black.

Salsify With Shallots

12 sticks of salsify, peeled & halved
The juice of half a lemon
6 large shallots, peeled, halved and thinly sliced
3 tbsp chopped parsley
1 Tbsp margarine
Salt and black pepper to taste

Put the peeled & halved salsify in a large saucepan with plenty of water. Bring it to a boil then turn it down and let it simmer for 5 minutes or until they are tender. Drain and cut into 1/2" chunks.

Now melt the margarine in a skillet and cook the shallots for about a minute. Add the salsify and parsley and cook on medium heat, stirring every now and again. Salt and pepper to taste and serve as a side vegetable.

Roasted Salsify

1 pound salsify
1/4 cup canola oil
1/2 tsp. dried sage or thyme
Salt and pepper to taste

Preheat the oven to 375°.

Wash and peel the salsify. Put it into cold water with a shot of lemon juice to keep it from turning brown.

Dry the roots and cut them in half. Place them in a heavy roasting dish and drizzle them with the oil. Sprinkle the sage or thyme and salt & pepper on the salsify.

Bake for 15 to 20 minutes or until tender.