also called snakeroot, winter asparagus or blackroot, is a vegetable which used to be eaten more often than today. For years, it was present in folk and court cuisine, now it is slowly coming back into favor along with the fermentation trend. Its taste is delicate, slightly nutty, and its nutritional value is high. Pickled salsify is an interesting alternative to classic preserves and a way to diversify your diet in a naturally healthy way.
Score zone (Scorzonera hispanica) it is a root vegetable belonging to the Asteraceae family. Although the name sounds quite exotic, the plant was popular in Europe already in the 16th century. It comes from Spain and came to Poland as a cultivated vegetable and medicinal plant. In ancient times, it was even believed to have protective properties against the bites of poisonous snakes, which is where one of its names comes from.
The most characteristic feature of scorzonera is its appearance. Long (do ok. 30 cm)the thin root has an almost black, bark-like skin (dying hands)beneath which there is light, creamy flesh. When peeled, it secretes a white, milky juice that quickly darkens in air. Therefore, the peeled pieces are usually sprinkled with lemon juice or thrown into water with vinegar.
The taste of salsify is sometimes compared to a combination of asparagus, artichoke and delicate nuts. It is mild, slightly sweet, without the sharpness typical of celery or horseradish. This makes it suitable for both soups and main courses, purées and salads. In France, Germany and Belgium, salsify is eaten boiled, baked, stewed, and increasingly also pickled.
Although it is still difficult to find in Polish stores, it is gradually returning to home cooking. It is appreciated by chefs, vegans and people looking for vegetables that are less burdensome on the digestive system. Its potential is best seen in the pickled version, which brings out the best of the vegetable.
Scorzonera is a low-calorie vegetable (82 kcal in 100 g), and at the same time rich in valuable nutrients. It contains large amounts of dietary fiber, especially inulin – a natural prebiotic, which supports the development of beneficial intestinal microflora. Thanks to this, scorzonera promotes the proper functioning of the digestive system and may be helpful with constipation or irregular digestion.
Its composition also includes: B vitamins, vitamin C and smaller amounts of vitamin E. Skorzonera provides minerals, including: potassium, magnesium, phosphorus, calcium and iron. It is the high potassium content that makes it the vegetable is recommended for people who care about blood pressure and proper heart function. Minerals also ensure stronger bones and better muscle function. At the same time, the vegetable has low glycemic index (IG = 20), which makes it a good choice for people with insulin resistance and diabetes.
What properties does scorzonera have? It is also worth paying attention to polyphenolic compounds antioxidant effect. They help neutralize free radicals, supporting the protection of cells against oxidative stress. Thanks to this, regular consumption of this vegetable can support immunity and slow down the body’s aging processes.
Scorzonera is also appreciated for its easy digestibility – after proper processing, it does not burden the stomach, and its delicate taste makes it well tolerated by the elderly and children. It is a vegetable that does not dominate the dishbut it adds nutritional value to it. When introduced into the daily diet, it can support the intestines, metabolism and general condition of the body.
Fermenting scorzonera is a simple way to further increase its nutritional value and extend its shelf life. The pickling process makes the vegetable more digestible and gives it a slightly sour, refreshing taste, well known from other pickles.
Pickled salsify – recipe
Ingredients:
- a kilogram of fresh salsify,
- water with lemon juice,
- liter of water for the brine,
- a flat spoon of non-iodized rock salt,
- 2-3 cloves of garlic,
- 2 bay leaves,
- a few grains of allspice,
- copper.
How to do it:
1. Prepare a larger bowl of cold water with lemon juice.
2. Peel the scorzonera thoroughly with a peeler and cut into smaller pieces. Transfer immediately to a bowl of water with lemon juice so that the vegetable does not darken.
3. In the meantime, pour a liter of water and salt into a deeper pot. Stir and bring to a boil. Then cool the brine.
4. Put the dried salsify, garlic and all spices into a sterilized and clean jar. Pour the brine over the ingredients – so that they are completely submerged in it.
5. Close the jar and set aside for approx. 5-7 days (keep at room temperature). When the taste is sufficiently sour, transfer the jar of pickled salsify to the refrigerator. The vegetable is suitable as an addition to crunchy or, for example, an ingredient of salad.
Pickled salsify combines the advantages of the vegetable itself with the benefits of natural fermentation. During pickling, lactic acid bacteria are produced act as natural probiotics. They support the balance of intestinal microbiota, improve digestion and can strengthen the body’s immunity.
Fermentation makes the minerals contained in scorzonera more easily digestible. The amount of substances that can cause flatulence is also reduced, that’s why pickled salsify is sometimes better tolerated than the raw or cooked version. This is especially important for people with a sensitive digestive system.
Regularly eating pickled salsify can support the intestines, prevent constipation and help rebuild bacterial floraespecially after antibiotic therapy. Thanks to the presence of lactic acid, silage can also have a beneficial effect on cholesterol levels and support natural mechanisms detoxification body.
Although raw or cooked scorzonera retains its properties, the pickled version offers an additional probiotic effect and better bioavailability of ingredients. It is not a replacement, but a valuable supplement to the diet, especially in autumn and winter, when the body especially needs support.
Scorzonera is a somewhat forgotten vegetable with great health and culinary potential. In the pickled version, it gains a new taste, but also has additional health-promoting properties. It is worth including it in your diet as an addition to traditional pickles and natural support for the intestines.
Source: Terazgotuje.pl, wmazurskimgaju.pl
