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)
Tags: Leave me a message
Show-Cooking – and I did not shed any tears
„In the show kitchen of Frankfurt book fair it smelled like garlic and vanilla at the same time. It was mouthwatering for the people sitting in front of the cooking area.“ These are the opening words of an article of the December issue of health food magazine „Schrot & Korn“ about my performance in the Gourmet Gallery at Frankfurt book fair. The issue will be published on November 28th, it is available gratis in all German organic markets. And I did not shed any tears at all.
read more
“Last-minute“ pea soup
Outside I hear the first firecrackers, 2017’s grand finale approaches. If you want to conjure up a quick midnight soup, here comes another idea for a rapid recipe. No, actually not a recipe, but rather a “free-style” instructions with ingredients you certainly have at hands.
read more
Mortadella rolls – cicchetti like at Al Bottegon in Venice
At the Al Bottegon, I am overwhelmed by the multitude of different cicchetti on display. The mortadella rolls according to Al Bottegon’s recipe are also available from time to time at our home in northern Germany.
read more