French-style black salsify root in butter (recette salsifis au beurre). Simply pan braised in unsalted butter, parsley and salt this black oyster plant is scrumptious. Delicious and healthy side meal, native to the Mediterranean basin countries (like France, Italy and Greece), this quick black salsify root recipe is a keeper.
Have you ever come across salsify root – le salsifis in French – and wondered what on earth it is? You’re not alone. I first discovered this curious root while trying out a local food delivery service. Living so close to Greece, you’d think I’d have encountered salsify before, but sometimes life surprises you with new flavors.
Out of sheer curiosity, I bought a bunch. Around here, salsify usually comes in a black variety, though it can also be yellowish, or “white.” Either way, the color isn’t a big deal once you start cooking – you’ll want to peel off the skin first, and after that, the taste is wonderfully subtle and earthy, no matter the hue.
The perfect pair: Rustic French Tarragon Chicken (Poulet à l’Estragon)
Behind the Bites
Rumor has it, salsify is a root vegetable rich in potassium and calcium. It usually grows in fall and winter time. The French sometimes call it ‘winter asparagus of the poor’ because it has similar taste (especially to white asparagus), but it’s price is significantly lower. Salsify has been a popular root vegetable (also called oyster plant) across the Mediterranean (particularly in Greece, Spain, France and Italy) for ages. Many grow it locally from seeds.
Salsify root has a mild, somewhat neutral taste. Some call it slightly root-y, but I cannot see why, especially when braised in butter. It can be added to a number of meals – sides, salads, stews and soups are just a few. It can be paired perfectly with my basic sausage patties recipe (with ground turkey) or pan braised beef recipe.
Ingredients & Substitutions
- Salsify root – black or yellow salsify root, skin peeled off, blanched in hot water
- Unsalted butter – simple ingredient, yet it elevates the state
- Parsley – fresh or frozen is best. Subst. with celery of cilantro (fresh is best)
- Fresh garlic – totally optional, but very tasty. Subst. with powder if needed
- Pinch of pink salt – always to taste
- Water for blanching salsify root in – to cover it well on all sides
How to cook Salsify Root (Oyster Plant)- Instructions & Tips
1st: Wash salsify root well under cold water. Being a root vegetable it comes covered in soil sometimes (depending on where you buy it from). Peel the skin off and cut the edges. Cut lengthwise in ‘French fries’ shape. In a large pot, bring water to a boil, then add salsify and blanch for a few minutes. The roots should be softer, almost cooked when you strain them.
2nd: Cook in a non-stick frying pan with melted butter, salt and chopped parsley. Use a lid if you want to preserve more of the butter-y sauce. Stir frequently. Remove from stove when salsify sticks start to get golden. Serve immediately as a side or appetizer.
Tip: When skin is peeled, the white underneath gets darker (like yellow) rather quickly when it oxidases. Soak it in cold water to slow down the process. Taste will not be affected if you leave it be, though.
Buttery Black Salsify Root (pan roasted)
Equipment
- 1 frying pan non-stick
- 1 cutting board and knife
Ingredients
- 500 g salsify root, blanched, cut in long sticks
- 50 g unsalted butter
- 3 tbsp. parsley, finely minced
- 1 tsp. fresh garlic, minced
- pinch of sea salt
- water for blanching salsify root in
Instructions
- Wash salsify root under cold water, then peel the skin off. Cut in long sticks lengthwise (shape should be just like French fries).
- Then, place in boiling water and blanch until soft-ish (should be almost cooked – check with fork). Around 5-10 minutes on my stove.
- Next, strain salsify sticks and set aside. Preheat non-stick frying pan, lower heat and add butter until melted. Then toss the blanched salsify, minced parsley and salt and sauté for a few minutes.
- When salsify starts to get golden that's the time to remove from stove. Use frying pan with lid if you want to keep it juicer. Serve immediately while warm if possible.
Notes
Nutrition
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