Healthy salsify is the asparagus of winter

The salsify is a fine vegetable that likes to be served on the table in the cold season. The delicate rods are reminiscent of asparagus in taste and in the preparation. However, their flavor is slightly spicier and slightly nutty.
Black salsify can be steamed like the noble vegetables and served with melted butter or a béchamel sauce and ham. You can also roast, deep-fry, gratinate with cheese or serve well-seasoned "fries" with a glass of wine. Even in raw salad, they are a pleasure - for example in combination with apples, nuts or carrots. They are grated and refined, for example, with a little lemon juice, yogurt and fresh herbs.

Winter asparagus: the healthy salsify. Image: PhotoSG - fotolia

The "asparagus of winter" is low in calories and has many positive ingredients such as potassium, calcium, magnesium, iron, vitamins B1, C and E, folic acid and nitrate. The thick white milk juice contains bitter substances and the fiber inulin.

The salsify (Scorconera hispanica) belongs to the daisy family. The perennial hardy plant is native to Spain. Only since the 17th century is it grown as a vegetable. The root has a brown-black corky bark. The cleaning of the roots is very time-consuming, and the escaping juice can discolour the hands. Therefore, rubber gloves are best worn during processing. You can clean the bars under running water with a root brush, peel and simmer in a little salt water. You can also cook with a bowl and peel afterwards. If the scraped roots are not used immediately, they are best left in lemon, vinegar or flour water. Then they stay nice and white.

Black salsify is available in stores until April. Only fresh, uninjured and firm roots belong in the basket. The pulp should be white, not woody or fibrous. Use thicker rods, as there is a lot of waste when cleaning. In the vegetable compartment of the refrigerator, salsify, packaged in a kitchen towel, can be stored for one to two weeks. (Heike Kreutz, aid)