During my last shopping tour to the organic food store, I finally found black salsify again. Like every year, I'm really looking forward to it.
Talking about salsify always awakens memories of my childhood.
My parents used to plant them when we were kids and I still remember how they pulled these long black roots out of the ground in fall.
They were completly covered with soil - what a pure garden feeling, I love it.
Salsify is also called the asparagus of winter, because without the peel and dirt it almost looks the same.
This nutty-tasting winter vegetable contains a lot of calcium, iron, folic acid, phosphorus and potassium.
Due to the high fiber content and the low calorie amount, salsify is a small insider tip for the slim line.
Contrary to extensive recommendations, I use an asparagus peeler, peel the dry unwashed root, wash it immediately under hot water and put it in boiling water.
Usually, it is always recommended to clean the dirt off before peeling, which I find inefficient, because I throw the peel away anyway.
The whole thing takes only a couple minutes and isn't hard to do or time consuming at all.
You can prepare the salsify rolls well in advance and then either reheat briefly, serve cold or of course enjoy them immediately fresh out of the oven.
As you can see in the picture, we served it with a delicious salad and since I'm a big fan of Tahini, with one of my favorite sesame dips.
Since we find that some dishes cannot go without a dip, we always store a few different variations in the fridge.
Have a great week and enjoy!
Love Jana and family
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