Pickled Black Salsify/Vegan Pickled Herring Substitute
Serves 3-4 | Preparation, cooking & marinating time ~1 hour 30 minutes
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.
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.
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