Black salsify is part of the sunflower family (Asteraceae) and cultivated as a root vegetable. Believed to have originated in Spain, the root is mainly a European crop with Belgium, France, the Netherlands and Germany the world’s largest producers. The roots are fragile and when broken lose their freshness. They can be kept fresh until springtime if stored all winter in cool, dark root cellars.

The sweet tasting flesh is very nutritious with proteins, fats, numerous vitamins (A, B1, C, and E) and minerals (potassium, calcium, phosphorus, iron, sodium). The skin is inedible and must be peeled. Note that peeling releases a sticky gluey milk, so it helps to immediately drop peeled roots into salt water and wear gloves when handling them.

Black salsify is cooked and eaten as a vegetable, popularly served like asparagus in a white (bechamel), mustard, or hollandaise sauce. In Germany it has earned the nickname “winter asparagus”.

serves 4

ingredients

500 g sauerkraut
2 medium onions
2 garlic cloves
2 tbsp vegetable oil
1 tbsp olive oil
1 tbsp tomato paste
2 tsp paprika
1 t honey
6 tsp juniper berries
2 bay leaves
1 tsp salt
75 ml white wine
salt and pepper

1 kg black salsify
vegetable oil
½ lemon
salt and pepper

1 large bunch of black kale
1 medium onion
½ lemon
½ apple
oil for sautéing

sautéed black kale

1. wash and chop
   
2. mince onion
3. heat oil in skillet
4. sautée kale and onion for up to 10 min., season with pepper and salt
5. add 1 cup of water and cover, let simmer for 5 min.
6. drizzle with lemon juice

Ingredients for 200 gr. chutney:

- ca. 300 gr. rosehips
- 1 chili
- 1 teaspoon of fresh ginger
- 2 cloves of garlic
- 1 small onion
- 1 tablespoon sugar
- 1 dash white wine vinegar
- 1/2 teaspoon of salt

1. forage rosehips. They should be soft, which they usually are after a couple of days of frost. I found all bushes are different though, depending where they are located and to what weather they are exposed to.

2. place rosehips in cooking pot, add a dash of water and simmer on medium heat for about 15 min.

3. in the meantime, mince garlic, ginger, chili, and onion and collect in bowl

4. When rosehips have simmered and turned soft, strain in a masher and collect juice and pulp in bowl

5. add a dash of vegetable oil to cooking pot and sauté onion, garlic, ginger and chili mix, until the onions start to glaze.

6. Add roships puree and let simmer for another 10 minutes.

7. Add a tablespoon of sugar and let simmer again for 5 minutes.

8. Transfer to jar and enjoy with any dish, be it vegetables or meat.

ingredients:

root vegetables in season (you can switch any of these around with what you find, like carrots or celery root):

- 500 gr. of brown lentils
- 2 medium size beets any color
- 2 medium size onions
- 2 chervil roots
- several small turnips
- 6 medium size potatoes
- 4-5 cloves of garlic
- 1-2 bell peppers of any color
- a bunch of fresh parsley
- 2 green onions
- 700 ml of water
- 1 tablespoon of tomato paste
- 3/4 tablespoon of salt and freshly ground pepper
- 1 teaspoon of paprika
- 1 teaspoon of fennel seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of coriander seeds
-3-4 Bay leaves
-4-5 juniper berries

Prep: soak lentils overnight in water