Black salsify with blood orange hollandaise
March 10th, 2019 | main dishes
Even if spring is in the starting blocks, there are still no local vegetables available. Until the first home-grown asparagus is on our plates, it will take a while – at least for us in the north of Germany. Fortunately, there is the wrongly misunderstood and a little forgotten „winter asparagus“. According to the motto „rough shell – delicious core“ I show you today a recipe for salsify baked in the oven with a blood orange hollandaise.
Black salsify is still in season until April. And we should take advantage of hat! Black roots surprise under their earthy shell with an intense nutty aroma, they are much spicier than the white asparagus.
Important when preparing: Wear rubber gloves! Black salsify secrete a white, sticky juice that stains unbelievably. Hands, clothes, work surface… you should protect all that! After peeling, it is important to place the white sticks in water with a good dash of vinegar, otherwise they will also turn brown.
The quantities in this recipe are calculated for four people as a main course. Personally, I like the salsify to play the main role. But you can also add some slices of pastrami.
Salsify is an old and rather forgotten vegetable. They do not experience the hype about the white asparagus does, and I have never heard of any „salsify queen“… but it‘s worth the effort to free them from their black shell – they‘re delicious. Give it a try!
Black salsify from the oven with blood orange hollandaise
(4 portions as main dish – preheat the oven to 180° C)
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