If you've already had enough of the classic winter vegetables, you can reach for the delicious salsify. We offer you three delicious salsify recipes that will perfectly round off your winter menu and provide variety on the table.
Prepare delicious winter recipes with salsify
Maybe you spotted them in your weekly produce box among the potatoes and carrots, or you saw them at the farmers market, standing proudly next to the leeks. Salsify, scorzonera or winter asparagus are nice names for the rather inconspicuous roots, but if you don't know them yet, you should definitely familiarize yourself with them. They come to the table at a time when we are all wondering what else we can do with a parsnip or how we can do itReinventing cabbagecan, offering the cook a range of exciting new options.
Salsify recipes from the oven: delicious gratin
Make the perfect side dish for a winter Sunday roast!
Ingredients for 4 servings:
- 35g softened butter, plus extra for greasing
- Juice of 1 lemon
- 850 g salsify (about 8 roots)
- 1 liter vegetable broth
- 150 ml dry white wine
- 60g kale (or cabbage), washed and finely chopped
- 25 g Flour
- 150 ml Double cream
- Salt and freshly ground black pepper
- 75g grated cheddar or other hard, well-seasoned cheese
- 50g coarse white breadcrumbs
Preheat the oven to 200°C and grease a gratin dish. Put the lemon juice in a large bowl along with some cold water. Peel each salsify individually, cut into 4 cm x 1 cm sticks and place directly in the lemon water to prevent them from discoloring. Repeat this process with all roots.
When the salsify is prepared, drain it and put it in a pot with the stock and wine. Bring to a simmer and cook for five minutes, until soft but still have some bite.
While the salsify is cooking, place the kale in a large pot with an inch or two of water and cook until wilted, about three minutes. Drain the salsify, reserve the broth and set aside. Return the broth to the pot and simmer until reduced by half.
Meanwhile, mash the butter and flour with a fork. When the broth has boiled down, add the flour mixture in small pieces, stirring constantly. Stir until the sauce has the consistency of cream. Stir in the double cream and remove from the heat. Taste and adjust the seasoning.
Place the salsify and kale in the baking dish and pour the cream sauce over them. Mix the cheese with the breadcrumbs and sprinkle on top. Bake for 15-20 minutes until golden.
Prepare crispy salsify buffers
Salsify recipes are ideal for cold days! Below is a great brunch or lunch dish that can be served with a few crispy bacon bits and a fried or poached egg. The recipe makes six buffers.
Ingredients:
- 300 g salsify
- 45 g Butter
- 1 garlic clove, finely chopped
- 1 small red chili pepper, finely diced
- 3 tablespoons finely chopped coriander
- 1 egg, lightly beaten
- 1 tablespoon flour
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
Peel the salsify and grate it coarsely. Heat 20 g butter in a pan over medium heat and fry the salsify until soft. Place in a bowl, let cool briefly and mix with garlic, chili, coriander, egg and flour. Season generously and then form into six pancakes. Heat the remaining butter and olive oil in a pan over medium heat and fry the pancakes until golden brown, about four minutes per side.
Recipe for salsify tempura with spicy dip
Crispy, breaded salsify tastes delicious with this simple dipping sauce, but also simply served with a little sea salt and a few lemon wedges. Prepare the recipe for four people as an appetizer.
Ingredients:
- 3-4 salsify
- Sunflower oil for frying
For the dough:
- 125 g Flour
- ½ teaspoon sea salt
- 1 egg yolk
- 175 ml ice cold sparkling water
For the dip:
- 2 medium-sized red chili peppers, deseeded, membrane and seeds removed and finely diced
- 1 large garlic clove, grated
- 2 tablespoons caster sugar
- 100 ml apple cider vinegar
- 2 tablespoons water
First prepare the dip. Place all ingredients in a small saucepan, place over low heat and stir until sugar dissolves. Now increase the heat slightly, bring to a simmer and cook until the sauce is reduced and syrupy, about five minutes. Transfer to a small bowl and set aside until ready to serve.
Then fill a medium pot with water, bring it to a boil and cook the salsify for five minutes. Drain, rinse in cold water, grate the peel and cut the salsify into 4 cm long pieces. Whisk together the ingredients for the dough - don't worry if it gets a little lumpy.
Heat 10cm of oil in a deep saucepan until a thermometer registers 180°C or a cube of bread browns in 30 seconds. Dip the salsify into the batter and fry a few pieces at a time until crisp and golden, about a minute. Serve immediately with the spicy dipping sauce.
You can find more recipes with winter vegetablesfind here.
