Black salsify
Published on 29 October 2020
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A little-known vegetable, described in the original as vitamin-rich, low in calories and suitable for diets, with a slightly bitter flavour.
INGREDIENTS
BLACK SALSIFY
GARLIC
VINEGAR
EXTRA VIRGIN OLIVE OIL
PEPPER
SALT
They look like roots; have a vegetable peeler ready.
I remove the ends and peel off the dark outer layer.
I cut the roots into pieces, divide each into 4 and remove the very tough, fibrous centre with a small knife.
I wash under running water.
I boil salted water with a glass of vinegar and cook the roots until tender, 15/20 minutes.
I drain and dress with oil and a little more vinegar, adjust salt and pepper and add small pieces of garlic. Prepare ahead for more flavour. Excellent with meat or fish.
INGREDIENTS
BLACK SALSIFY
GARLIC
VINEGAR
EXTRA VIRGIN OLIVE OIL
PEPPER
SALT
They look like roots; have a vegetable peeler ready.
I remove the ends and peel off the dark outer layer.I cut the roots into pieces, divide each into 4 and remove the very tough, fibrous centre with a small knife.I wash under running water.I boil salted water with a glass of vinegar and cook the roots until tender, 15/20 minutes.I drain and dress with oil and a little more vinegar, adjust salt and pepper and add small pieces of garlic. Prepare ahead for more flavour. Excellent with meat or fish.Original source: https://incucinaconlilly.com/2020/10/29/scorzanera/
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