Recipe Pickled Black Salsify/Vegan Pickled Herring Substitute

Hemulen

Woof-woof
Joined
26 Aug 2020
Local time
10:44 PM
Messages
1,294
Location
Finland
Pickled Black Salsify/Vegan Pickled Herring Substitute
sals_3.jpg

Serves 3-4 | Preparation, cooking & marinating time ~1 hour 30 minutes


Ingredients
300 g black salsifies​
800 g coarse sea salt​
Marinade
5 tablespoons evoo​
1-2 teaspoons salt (to taste)​
2-3 teaspoons sugar (to taste)​
Zest and juice of 1 lemon​
3 teaspoons dried dill​
3 teaspoons dill seeds​
1 teaspoon yellow mustard seeds​
1 teaspoon paprika/bell pepper powder​
~1/4 teaspoon white pepper (to taste)​
Lime segments and fresh dill for garnish​

Preparation

Set the oven on to 200°C. Rinse, brush and pat dry the unpeeled black salsifies. Coat a long oven dish (e.g. a fish plate) with coarse salt, place the salsifies on top and cover with rest of the salt. Cook in the oven for ~45-60 minutes (I cooked them for 1,5 hours which was a bit too much). Grate the lemon zest and squeeze the juice. Mix the marinade. Let the salsifies cool slightly, halve them and scrape the flesh with a spoon; try to get long slivers. Drop the bits and pieces into the marinade and let them become spiced for ~10 minutes. Pick the bits on a plate and garnish with fresh dill and lime. Serve with cooked potatoes or rustic bread and vegan spread.

sals_1.jpg


sals_4.jpg
 
Last edited:

The Late Night Gourmet

Home kook
Staff member
Recipe Challenge Judge
Joined
30 Mar 2017
Local time
3:44 PM
Messages
4,827
Location
Detroit, USA
Website
absolute0cooking.com
I love it when something on this forum opens my eyes to something new. I had seriously never heard of salsify until this post, so thank you for that. It looks like it can be shipped, or grown (as MrsDangermouse said), though I will have to wait for springtime to do that.
 
Joined
30 Nov 2012
Local time
8:44 PM
Messages
1,141
Location
Hampshire, UK
The variety we grow is actually scorzonera, but its virtually the same as salsify and you cook it in exactly the same way. Its planted from seed in April or May and according to some sources is at its best after 2 years. Though we harvest some of our's a month or so ago and it was delicious, if a little skinny.
 

Morning Glory

Obsessive cook
Staff member
Joined
19 Apr 2015
Local time
8:44 PM
Messages
40,780
Location
Maidstone, Kent, UK
The variety we grow is actually scorzonera, but its virtually the same as salsify and you cook it in exactly the same way. Its planted from seed in April or May and according to some sources is at its best after 2 years. Though we harvest some of our's a month or so ago and it was delicious, if a little skinny.

I will get some seeds to plant next year. :okay:
 
Top Bottom