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Seasonal recipes

Salsify

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Beneath their black, earthy skin, salsify (or black salsify) hide white flesh with a delicate flavour of asparagus and artichoke.

Choosing itLong, straight, firm roots that do not bend.
Storing it1 week in the fridge, wrapped in damp newspaper.
Top tipPeel them wearing gloves, under a trickle of water, and drop them straight into lemon water: they blacken and become sticky very quickly.
Pan-fried salsify with garlic and parsleySide dish ·Prep 20 min · Cook 25 min · Serves 4 · Easy

Browned in butter, with garlic and parsley: the simplest way to enjoy them.

Ingredients for 4

  • 1 kg salsify
  • 1 lemon
  • 30 g butter
  • 1 tbsp oil
  • 2 garlic cloves
  • 1 bunch of flat-leaf parsley
  • Salt, pepper

Method

  1. Peel the salsify, cut it into 5 cm lengths and drop into the lemon water.
  2. Cook them for 15 minutes in boiling salted water, then drain.
  3. Brown them for 10 minutes in the butter and oil.
  4. Add the chopped garlic and parsley at the end of cooking. Season with salt and pepper.
Thermomix version
  1. Add the garlic and parsley, chop 4 s/speed 7. Set aside.
  2. Put 50 cl water and the lemon juice in the mixing bowl and the salsify in the Varoma, cook 25 min/Varoma/speed 1.
  3. Brown them in a frying pan and add the garlic and parsley mixture.

Food & wine pairing

An elegant Chardonnay from the Côte de Beaune.

Salsify gratin with béchamelMain course or side dish · Prep 25 min · Cook 25 min · Serves 4 · Easy

A delicate winter gratin, well worth rediscovering.

Ingredients for 4

  • 1 kg salsify
  • 1 lemon
  • 40 cl milk
  • 30 g butter
  • 30 g flour
  • 80 g grated Gruyère
  • Salt, pepper, nutmeg

Method

  1. Peel the salsify, cut it into lengths and cook for 20 minutes in salted lemon water.
  2. Make a béchamel with the butter, flour and milk, and season it.
  3. Put the salsify in a dish, cover with béchamel and sprinkle with Gruyère.
  4. Bake for 20 minutes at 200 °C until golden.
Thermomix version
  1. Add the Gruyère, grate 10 s/speed 8. Set aside.
  2. Put 50 cl lemon water in the mixing bowl and the salsify in the Varoma, cook 25 min/Varoma/speed 1. Empty the mixing bowl.
  3. Put the milk, butter, flour and seasoning in the mixing bowl, cook 6 min/90 °C/speed 4.
  4. Pour over, sprinkle with Gruyère and bake for 20 minutes at 200 °C until golden.

Food & wine pairing

A white Burgundy, soft and buttery.

Salsify frittersAperitif or starter · Prep 25 min · Cook 20 min · Serves 4 · Medium

A traditional family recipe, crisp and tender, to serve with tartare sauce.

Ingredients for 4

  • 600 g cooked salsify
  • 125 g flour
  • 1 egg
  • 15 cl beer or sparkling water
  • 1 pinch of salt
  • Oil for frying
  • 1 lemon

Method

  1. Mix the flour, egg, salt and beer to make a smooth batter. Leave to rest for 15 minutes.
  2. Pat the cooked salsify dry and dip it in the batter.
  3. Fry them for 3 minutes in hot oil (170 °C) until golden.
  4. Drain on kitchen paper, salt and serve with lemon wedges.
Thermomix version
  1. Put the flour, egg, salt and beer in the bowl, mix 20 s/speed 5. Leave to rest for 15 minutes.
  2. Coat the cooked salsify and fry in a frying pan or deep-fat fryer.

Food & wine pairing

Something fresh and sparkling, Champagne or Crémant.

Cream of salsify soup with ParmesanSoup · Prep 20 min · Cook 25 min · Serves 4 · Easy

A refined cream soup with a subtle asparagus flavour.

Ingredients for 4

  • 500 g salsify
  • 1 potato
  • 1 shallot
  • 20 g butter
  • 80 cl vegetable stock
  • 10 cl cream
  • 30 g Parmesan
  • Salt, pepper

Method

  1. Peel the salsify and cut it into lengths, dice the potato.
  2. Soften the shallot in the butter, add the vegetables and the stock.
  3. Cook for 25 minutes, then blend with the cream and Parmesan.
  4. Season.
Thermomix version
  1. Add the parmesan and grate 10 s/speed 10. Set aside.
  2. Add the shallot, chop 3 s/speed 5, add the butter, cook 3 min/120 °C/speed 1.
  3. Add the salsify, the potato and the stock, cook 25 min/100 °C/speed 1.
  4. Add the cream and Parmesan, blend 1 min/speed 5 to 10.

Food & wine pairing

A full-bodied, mineral Chardonnay, such as a white Mercurey.

Salsify with cream and mushroomsMain course or side dish ·Prep 20 min · Cook 30 min · Serves 4 · Easy

A festive side dish, creamy and fragrant.

Ingredients for 4

  • 800 g salsify
  • 250 g button mushrooms
  • 1 shallot
  • 20 g butter
  • 20 cl cream
  • Parsley, salt, pepper

Method

  1. Peel the salsify, cut it into lengths and cook for 20 minutes in salted lemon water.
  2. Fry the shallot and sliced mushrooms in the butter.
  3. Add the salsify and cream, leave to simmer for 5 minutes.
  4. Season and sprinkle with parsley.
Thermomix version
  1. Put 50 cl lemon water in the mixing bowl and the salsify in the Varoma, cook 25 min/Varoma/speed 1. Empty the mixing bowl.
  2. Add the shallot, chop 3 s/speed 5, add the butter and mushrooms, cook 5 min/120 °C/reverse/speed 1.
  3. Add the salsify and cream, cook 5 min/90 °C/reverse/gentle stir setting.

Food & wine pairing

A Pinot Noir with forest-floor notes.

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And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

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