500 g black salsify
3 tbsp pine nuts z. B. from the pine nut campaign
3 tbsp olive oil
2 cloves of garlic
½ teaspoon smoked salt
½ teaspoon black pepper ground
2 tbsp soy sauce
20 g parsley
1 teaspoon cornstarch
Squeezed out 1 lemon juice
Peel black salsify (see tip), cut diagonally into slices about 1 cm thick. Blanch in boiling salted water for 8 minutes, then drain and drain well.
Roast pine nuts in a pan without oil for 4 minutes, stirring frequently. Then remove from the pan and set aside.
Finely dice shallot, add oil to pan, fry salsify and shallot over medium to high heat for 10 minutes, stirring occasionally. Cut the garlic into fine slices, fold into the black salsify, season with smoked salt and pepper and deglaze with soy sauce.
Finely chop the parsley, set aside about 3 tablespoons for the decoration, fold the rest into the vegetables. Stir cornstarch into 150 ml of cold water, add to the pan, bring to the boil briefly and then let it steep for 2 minutes over low heat. Stir in lemon juice just before serving. Serve topped with the roasted pine nuts and the remaining parsley.
Salsify is best washed off under running water and peeled with rubber gloves, the juice can turn your hands black. The peeled salsify can then be stored in vinegar water until processing. Add about 2 tablespoons of any white vinegar to 1 liter of water.
The blanched salsify – again in vinegar water – can be stored in the refrigerator for 1-2 days or frozen.