If you have never dared to cook a recipe using black salsifies, you must try this delicious autumn soup right now!
Prep. time: 20 mins
Cooking time: 40 mins
Total time: 60 mins
Ingredients:
This recipe serves 4
800 g black salsifies
150 g potatoes
3 schallots
125 ml vegan cream
400 ml vegetable broth
1 lemon
Nutmeg
Parsley
Black salsifies (Schwarzwurzeln) are a root vegetable, which contains vitamins E, A and C as well as various B vitamins. Especially potassium but also magnesium, calcium and iron are found in them.
Step by step recipe
1. Peel potatoes and cut into small dice.
2. Finely dice the shallots.
Careful, black salsifies release a milky juice that sticks and leaves brown stains
3. Fill a bowl with water and add a teaspoon of white wine vinegar (you may want to use gloves for this part, as the salsifies are quite sticky once you have peeled them). Clean the black salsifies under running water. Peel the stalks and roughly slice them. Place them in the white vinegar water as soon as you have sliced them to prevent them from discoloring.
4. In a large pot heat olive oil or butter over medium heat and add the shallots. Sauté for about 5 minutes untilthey become translucent. Drain the black salsify and add slices to the pot along with the potatoes. Sauté all together for another 5 minutes, before adding the vegetable stock and cream. Bring everything to a boil, then reduce heat to low and simmer for 25 minutes.
5. Blend or purée with an immersion blender and season with salt, pepper, nutmeg, and the juice of a lemon.
Guten Appetit ♥︎
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