Simple Black Salsify Gratin

Rinse the salsify with a brush under running water. Cut the ends and peel them with a sharp knife, wearing gloves (discoloration). Place in lemon water.

Or rinse the salsify thoroughly, steam unpeeled with the lid closed until just tender and only now remove the skin (as with Gschwellten).

Cut the salsify in half and sauté in butter, turning. Add garlic, steam briefly, season. Cover and cool.

Dust lightly with flour, turn first in egg, then in Parmesan on the other side.

Place in an ovenproof buttered dish, evenly spread over remaining egg and Parmesan over the top.

Bake in the middle of the oven heated to 225 °C for 10-15 minutes.

Salsify: It belongs to the composite plants, the second largest plant family on earth with 15,000 species. (Orchids form the largest family clan.) Besides Jerusalem artichoke, there are amazing relatives – from the daisy to thistle and edelweiss to the dahlia and the herbs arnica and wormwood, artichoke hearts and all leaf lettuces. Common to all of them are the bitter substances, to which great healing powers have been attributed since ancient times. Its juice-stimulating and cleansing effect gave it the reputation of being effective against snakebite – which is why it was also called ‘viper’s root’ or possibly ‘snake grass’. In the 16th century it could not be missing in any Swiss garden. It i

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