Black salsify root

Winter in Europe means it is root-vegetable season. I like root vegetables a lot. They taste so much different to other vegetables and when cooked they release the sweetens that makes any cold winter day a bit warmer.

But this root vegetable I have never tasted before: black salsify root. The skin is black but inside it is creamy white. If you peel it fresh your hands will get all black and sticky, as it releases some kind of milk. I avoided that mess by peeling it after being cooked.

Black salsify root
serves 2 as side dish
400 gr black salsify root
1 tbsp rice vinegar
1 tsp cornstarch
4 tbsp water
1/2 tsp sesame oil
2 tbsp oil
1 tbsp finely chopped ginger
1 tbsp finely chopped red chili
finely sliced chives

Put the black salsify in salted water and cook for 20-30 minutes. When cooked peel and cut in smaller pieces.

Blend vinegar, cornstarch, water and sesame oil. Set the sauce aside. Heat the oil in a pan, add ginger and chili and fry until fragrant, 2-3 minutes. Add black salsify and fry for another couple of minutes. Add the sauce, fry until glossy, add chives and serve.