Pan-fried black salsify
Pan-fried black salsify is absolutely delicious. You can use it as a side to so many dishes. Yum!
- black salsify
- sea salt
- ground black pepper
You can use pan-fried black salsify instead of potatoes in your cooking. It's so good! One of my favorite simple lunches is black salsify and cottage cheese with mixed vegetables or leftovers from yesterday.
Some people are sensitive to black salsify and Jerusalem artichokes. Boiling the roots before pan-frying them will help remove some of the substances in the salsify that cause the stomach issues. Try it!
Peel the black salsify under running water. Put the roots in a bowl of water if they start to get discolored.
Boil some water in a pot.
Cut the black salsify into smaller pieces. I like cutting the salsify into long slices. Put the slices in the pot of boiling water.
Let them boil for a few minutes and pour the water with the roots into a strainer.
Heat a pan and add butter.
Pan-fry the black salsify on medium heat until it gets some color. Add some more butter as you go along, this will make them taste even better.
Season and garnish with some parsley, you can use frozen parsley if you want to.
Recipe: Sara Bäckmo
Photo: Maria Fors Östberg