📝 About This Recipe
Often referred to as 'Winter Asparagus,' black salsify is a hidden gem of German cuisine with a delicate, nutty flavor reminiscent of oysters and artichokes. This classic preparation features the ivory-white roots bathed in a silky, nutmeg-scented cream sauce that highlights their elegant texture. It is a sophisticated, comforting side dish that brings a touch of old-world European charm to any winter table.
🥗 Ingredients
The Salsify & Prep Water
- 2 lbs Black Salsify (Schwarzwurzeln) (fresh, firm roots)
- 1 piece Lemon (juiced)
- 2 tablespoons All-purpose flour (to prevent oxidation in the soaking water)
- 6 cups Water (for the soaking bowl)
The Cooking Liquid
- 2 cups Vegetable Broth (low sodium preferred)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Sugar (to balance the earthiness)
The Cream Sauce (Bechamel Style)
- 3 tablespoons Unsalted Butter (high quality)
- 3 tablespoons All-purpose flour (for the roux)
- 1/2 cup Heavy Cream (or 'Sahne')
- 1/4 teaspoon Nutmeg (freshly grated is essential)
- 1/4 teaspoon White Pepper (ground)
Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Lemon Zest (optional, for brightness)
👨🍳 Instructions
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1
Prepare a large bowl with cold water, the juice of one lemon, and 2 tablespoons of flour. Whisk well. This is crucial because salsify oxidizes and turns brown almost instantly once peeled.
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2
Put on kitchen gloves. Salsify exudes a sticky, milky sap when peeled that can stain hands and surfaces. Scrub the dirt off the roots under running water first.
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3
Using a vegetable peeler, remove the dark outer skin of the salsify until the white flesh is revealed. Immediately drop the peeled root into the lemon-flour water.
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4
Once all roots are peeled, cut them into uniform sticks about 2-3 inches (5-7 cm) in length. Return them to the acidulated water until ready to cook.
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5
In a large pot, bring the vegetable broth, salt, and sugar to a boil. Drain the salsify from the soaking water and add them to the boiling broth.
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6
Reduce heat to a simmer, cover, and cook for 15-20 minutes. The salsify should be tender when pierced with a knife but still hold its shape (similar to al dente asparagus).
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7
Using a slotted spoon, remove the cooked salsify and set aside. Reserve at least 1 cup of the cooking liquid for the sauce.
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8
In a clean saucepan over medium heat, melt the 3 tablespoons of butter until foaming.
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9
Whisk in the 3 tablespoons of flour to create a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste without letting it brown.
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10
Slowly pour in 1 cup of the reserved cooking broth while whisking vigorously to prevent lumps. The sauce will thicken quickly.
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11
Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes until velvety and thick.
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12
Season the sauce with freshly grated nutmeg, white pepper, and more salt if needed. The nutmeg is the signature flavor of this German dish.
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13
Fold the cooked salsify back into the cream sauce and stir gently to coat. Heat through for 1 minute.
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14
Transfer to a warm serving dish, garnish generously with chopped parsley and optional lemon zest, and serve immediately.
💡 Chef's Tips
Always wear gloves when peeling; the sap is very sticky and difficult to wash off skin. The flour-lemon water bath is the 'secret' to keeping the roots snowy white; don't skip the flour as it helps the acid coat the vegetable better. If you can't find fresh salsify, high-quality canned or jarred versions can be used—just skip the peeling and boiling steps and go straight to the sauce. Be careful not to overcook the roots; they should have a slight 'bite' to them, otherwise they can become mushy. For a richer version, you can stir in an egg yolk tempered with a bit of the warm cream at the very end (off the heat).
🍽️ Serving Suggestions
Serve alongside 'Wiener Schnitzel' or pan-seared veal cutlets for a classic German Sunday dinner. Pair with boiled parsley potatoes (Salzkartoffeln) to soak up the extra cream sauce. Excellent as a vegetarian main course served over a bed of buttery spaetzle. Pairs beautifully with a crisp, dry German Riesling or a Silvaner white wine. Serve as a side to roasted chicken or pheasant during the autumn and winter months.