Salsify

Black salsify is a root vegetable with a gentle, slightly nutty flavour and a creamy texture. It’s sometimes nicknamed the “poor man’s asparagus” and works beautifully in soups, mash, gratins or simply boiled and finished with butter.

Latin name: Scorzonera hispanica
Origin: Southern and Central Europe
Life cycle: perennial (usually grown as an annual)

Description

Black salsify is long and dark-skinned with white flesh. When you peel it, a sticky, milky sap appears and can discolour. Take your time: once cooked, it turns tender and elegant, with a flavour that can hint at asparagus and artichoke.

In the kitchen

The taste is mild, earthy and lightly nutty. Pair black salsify with butter, cream, nutmeg, lemon and fresh herbs such as parsley or chives. It also matches well with smoked fish, chicken, ham, eggs and mild cheeses.

You can boil, steam, roast or braise it. Boiled, it’s lovely with a simple butter sauce or blended into a creamy soup. Roasting adds depth and a gentle sweetness. It’s also great in mash or a potato gratin.

Storage & preparation

Store black salsify somewhere cool and dark, ideally in the fridge. It dries out more quickly than you’d expect, so keep it whole until you need it. The flesh browns after cutting; put pieces straight into water with lemon or a splash of vinegar.

Peeling is easiest with gloves (to avoid the sticky sap) and a vegetable peeler. Rinse and peel, drop into acidic water immediately, then cook until tender. If needed, rinse briefly after cooking and pat dry before finishing.