Category: Belgian

Roasted Lemon-Black Salsify – Belgian Recipe


Ingredients (2 servings):

  • 500 g fresh salsify roots
  • 1 lemon
  • 100 ml dry white wine
  • 2 tbsp olive oil
  • 1 bunch of parsley leaves chopped
  • 25 g butter
  • pepper and salt to taste

Preparation method:

  1. Rinse and brush the salsify because the roots can be very sandy and dirty.
  2. Peel the salsify roots using a vegetable peeler.
  3. Squeeze the juice of half lemon in a bowl with cold water.
  4. Add immediately the peeled salsify in this lemony water to avoid their oxidation, that would turn them yellow.
  5. Cut the salsify into 5 cm pieces.
  6. Heat the oil in a frying pan. Add the salsify pieces, season with salt and freshly ground black pepper.
  7. Stir fry over high heat for about 5 minutes.
  8. Add the rest of the lemon juice and white wine and cook until most of the liquid is evaporated.
  9. Transfer the salsify to an ovenproof dish, season with some more freshly ground black pepper. Add some knobs of butter over the salsify.
  10. Roast the salsify in a preheated oven at 200°C for 40 minutes until golden brown and softened.
  11. Chop the parsley leaves.
  12. Add the roasted salsify in a bowl with the chopped parsley leaves and the juices from the roasting pan. Toss them around a bit.
  13. Serve them hot.