NLA new year and a new “seasonal” mail from our AGF specialists. In the new section “An Ode to” we spotlight one vegetable or fruit product each month. We kick off with salsify.
Salsify. An unappealing vegetable at first glance, but how versatile it is! About four centuries ago, this root came from the Mediterranean area to the Low Countries. The name is said to be derived from the Catalan ‘escurçó’, meaning “adder,” because the sap of salsify was used as an antidote against snake bites.
True Winter Vegetable
Salsify is a long root with a brown, somewhat rough skin. It is a true winter vegetable that is harvested in our country from September throughout the entire winter. The roots can grow up to 60 cm long. The flavor is somewhat nutty and the flesh deliciously juicy.
Kitchen Maid’s Woe
Salsify was formerly called “kitchen maid’s woe” or “housewife’s sorrow” because of the sticky milky sap released during cleaning, which leaves brown stains on the hands. Nowadays, we easily resolve that by using gloves during cleaning. Scrub them, peel them with a vegetable peeler, and they are ready for use. Optionally, immerse them in water with lemon juice or vinegar to prevent discoloration.
Salsify in the Kitchen
Salsify can be used in many ways in the kitchen. A few ideas:
- Garnish: Blanch in broth, milk, or cream and cut into pieces.
- Garnish: Puree salsify (optionally mixed with mashed potatoes).
- Garnish: Cut into thin ribbons and grill them.
- Garnish: Cut into very thin ribbons and fry them.
- Dish: Serve salsify on mashed potatoes, topped with a poached egg and, optionally, hollandaise sauce.
- Dish: Add pieces of salsify to a pasta dish with fish.
- Soup: Salsify soup with cream and cheese.
Chef Marten Verelst, de KASerne Den Bosch
For extra inspiration, we visit chef Marten Verelst from restaurant-hotel de KASerne in Den Bosch. With experience in Michelin-starred restaurants such as De Leest in Vaassen, FG Restaurant in Rotterdam, The Jane in Antwerp, and Noma in Copenhagen, this top chef has an impressive résumé, through which he continually surprises the guests of de KASerne with exciting flavor combinations and unique products.
Salsify with Chocolate and Celeriac Ice Cream
Marten loves vegetables and creates distinctive dishes with them. He makes salsify shine in an extraordinary dessert with chocolate. He came up with the idea when he received a bag of freshly harvested salsify. The brown skin covered with sand and mud reminded him of “sand cake” and chocolate, which inspired him to create a dessert in that spirit. The whole salsify is poached in milk with spices such as star anise, Szechuan pepper, tonka bean, and vanilla sticks. After cooling and drying, the salsify is rolled in melted chocolate and in a finely ground crumble of muesli, cocoa powder, and coconut. This is accompanied by celeriac ice cream. A tremendously delicious winter vegetable dessert that Marten served to the guests of de KASerne this past Christmas and received much acclaim.
