Salsify Root to Stem

Chef – JD Dubois

Burned salsify skin crumbs 

Wash and scrub the salsify to remove any soil.

Peel and keep the skin in water with a drop of vinegar.

Strain and dry off the salsify skin with a clean cloth and place on a roasting tray. Bake at 180°C in a preheated oven for 20 to 30 minutes until the salsify skin has gone mostly black and crispy.

Cool and blend in a food processor.

White salsify hummus

Ingredients:

500 g white salsify
50 g salsify leaf
4 tbsp raw cider vinegar
75 ml extra virgin rapeseed oil
1 tsp of cumin seeds
1 pinch of chopped chili
Sea salt

Method:

Wash and scrub the salsify to remove any soil.

Cook the salsify whole (with the skin) in salted water with 2 tbsp of cider vinegar until soft. Meanwhile, toast the cumin seeds in a small saucepan on low heat for 2 minutes. Turn off the heat, add the rapeseed oil and chopped chili. Allow to cool and infuse before use.

Blend the cooked salsify (including the skin) with the spiced oil and 2 tbsp of cider vinegar. Wash and thinly chop the salsify leaves. Fold the chopped leaves in the hummus and adjust the seasoning.

Black salsify ‘barigoule’

Ingredients:

3 large black salsify
1 spring of thyme
1 small shallot
2 tbsp rapeseed oil
300 ml of vegetable stock or water
½ glace of dry white wine
Sea salt
Cracked black pepper

Method:

Peel and chop the shallot. In a small saucepan add all the ingredients except the salsify and bring to a boil. Wash and peel the salsify. Cut it in 4 cm sticks and add to the simmering ‘barigoule’ stock. Simmer for 15 minutes, then cool.

Pickled black salsify

Ingredients:

1 large black salsify (with skin)
200 ml raw cider vinegar
100 ml filtered water
10 fennel seeds
Sea salt

Method:

Wash and scrub the salsify to remove any soil. Toast the fennel seeds in a small saucepan on low heat for one to two minutes. Add the vinegar, water and sea salt, bring to the boil and turn off the heat. Thinly slice the salsify directly into the pickling liquid. Cool and marinated overnight.

Crispy salsify leaves

Wash and dry the salsify leaves. Cut them in half lengthwise. Deep fry at 150°C for 1 to 2 minutes and cool on a paper towel. Sprinkle with sea salt.

Salsify leaf gazpacho 

Ingredients:

100 g salsify leaves
1 clove of homegrown garlic
20 cl rapeseed oil
1 pinch of green chili
1 pinch of sea salt
1 drop of cider vinegar

Method:

Blend all the ingredients in a food processor (or smoothie blender) until smooth.

Glazed salsify with honey & bay leaf 

Ingredients:

2 large black salsify
2 tbsp rapeseed oil
1 clove garlic
2 bay leaves
1 tbsp cider vinegar
Sea salt
1 tbsp organic local honey

Method:

Wash and peel the salsify. Cut into 4 cm long sticks and reserve them in water and vinegar. Slightly crush a whole garlic clove. Place all the ingredients in a small saucepan and simmer for 20 min, allowing the water to evaporate for the honey to glaze each salsify stick. Adjust the seasoning and check the tenderness of the salsify (you might have to add a little water to allow the salsify to cook further).