Nothing says more winter like (black) salsify! This root vegetables from the days of yor, is still quite popular in Belgium and I LOVE it. It claims to taste like oysters, I really don’t get that at all. To me it’s a mix between a turnip, parsnip and root celery. It is very versatile and easy to cook. Check out my salsify soup!
SALSIFY – pronounced sal-see-fee , is grown in the wild all over Europe and can reach roots up to 1.20m lengths. Used mostly in stews and soups , it claims to taste like oysters. As I said, I really don’t get that, it’s a great root vegetable to add to your winter repertoire!
Peel or scrape the outer sandy layer and blanch, roast or bake. It is great in soups and stews.
NUTMEG – one of my favourit spices, just love the smell of freshly grated nutmeg. It origins are from Indonesia and India, the reddish seed covering provides us the spice called mace. It has a similar taste to nutmeg just a bit more delicate. The nutmeg seed is dried 6 to 8 week so the hard shell shrinks away and can be cracked open.
My salsify soup
Yield 4 portions
- 300 gr salsify, peeled and cut in 3 cm chunks
- 10 gr butter
- 1 small onion chopped
- 500 ml chicken or vegetable stock
- grated nutmeg
- black and white sesame seeds
- salt and pepper
- Melt the butter in the pan and add the onion and sweat for a few minutes. Add the salsify and while stirring a few times, let them soften a bit.
- Add the stock and simmer till soft, about 30 minutes.
- Use a blender to mix the soup a finely as you prefer it. I like my soup quite chunky.
- Season with nutmeg, salt and pepper to taste. Serve with a dusting of sesame seeds.
on www.leeksandhighheels.com by Sandra Slawinski