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black salsify

 

Synonym: scorzonera; botanical name: Scorzonera hispanica


Schwarzwurzel

 

Spain is the home of black salsify, which has been cultivated only since the 16th century. Prior to that it grew only in a wild form. The main countries where it is grown are Belgium, France and the Netherlands.


Availability


Black salsify can be bought from August until April; from October to January it is in particularly good supply, when regional produce is also available.


Appearance, taste, characteristics


Black salsify owes its name to its black skin. Underneath it is the soft, white root pulp. The skin contains "milk tubes", and when the skin is damaged a sticky white fluid flows out, which quickly turns brown in the air via oxidation. The inner part of the root also contains a large amount of the white, creamy fluid. The flavor of black salsify resembles that of asparagus, but it is a bit stronger and more intense.


Ingredients


100 g contain:

Black salsify, fresh
Black salsify, cooked
Energie (kcal)
17
15
Wasser (g)
88
88
Protein (g)
1
1
Fett (g)
< 1
< 1
Kohlenhydrate (g)
2
1
Ballaststoffe (g)
4
4
Vitamin C (mg)
4
3
Vitamin A (RÄ) (µg)
3
3
Folsäure (µg)
57
30
Kalium (mg)
320
153
Natrium (mg)
5
2
Calcium (mg)
53
53
Magnesium (mg)
23
15
Eisen (mg)
3,3
3



Quality criteria, optimal storage conditions


Black salsify roots should be straight, undamaged and have no secondary roots. They can be kept in the refrigerator for 3–4 days.


Form of consumption, use, processing, practical tips for preparation


Black salsify can be eaten raw but is normally eaten cooked. The preparation is somewhat more complicated. The roots are thoroughly washed and then peeled. It is recommended that rubber gloves be worn while peeling them to avoid unpleasant discoloration. After the roots have been cut into small pieces, they must be put immediately into a bowl with water and lemon juice to prevent them from turning brown. Alternatively, they can be cooked unpeeled in salt water for half an hour; after they have cooled the skin can be peeled off with a knife. Then they can be deep-fried or gratinéed.

Black salsify salad is also recommendable. Black salsify is available tinned.

 

 

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