Black salsify mise en place

Black salsify mise en place

Description :

In order to have portions of black salsify vegetables prepared that can also be stored well chilled for a few weeks, it is advisable to define the portions right away during the preparation.

The finished portions now find their place in the refrigerator and can be regenerated easily and quickly, even in the microwave in the unopened bag.

The procedure shown here uses the cook & chill principle in connection with sous-vide cooking.

This means that the salsify cannot be overcooked, has a consistent consistency and always tastes the same, with no surprises.

Material requirement :

  • disposable gloves
  • vegetable peeler
  • knife
  • vacuum sealer
  • Sous vide basin or sous vide stick with pot
  • vacuum bag (if possible boil-in bag)

Ingredients for 10 servings :

  • 2 kg salsify
  • 100 grams of butter
  • salt
  • ground nutmeg
  • dried thyme

Working steps :

  • Put on disposable gloves
  • Peel the salsify and cut off the root ends
  • Put the peels and ends in the compost or save for vegetable stock
  • Cut the salsify into pieces about 6cm long
  • Divide into 10 bags
  • Divide 15 g butter between the bags
  • A pinch in each bag
    • salt
    • ground nutmeg
  • Vacuum the bag
  • Cook in a water bath at 87°C for 45 minutes
  • Cool in ice water or in the blast chiller
  • Store at 2-4°C until further use

Note :

  • The carbohydrates in salsify develop their natural sweetness through cooking. Other flavors can be added or omitted.
  • Optionally, 40-50 ml of liquid cream can also be added directly to each bag.

Gallery :