Salsify / Black Salsify
Scorzonera hispanica · zwarte wortel · salsifis noir
Salsify / Black Salsify: what every chef needs to know
Black salsify — a black-skinned root vegetable with a white, juicy interior and a mild, slightly bitter flavour reminiscent of artichoke and asparagus. The skin releases a milky sap (latex) when peeling that can stain hands and chopping boards: peel salsify under cold water or in water with a splash of vinegar to prevent oxidation. Salsify is rich in inulin (a prebiotic fibre), potassium and vitamin B1. Cooking techniques combine well with cream, butter and Parmesan. In the Netherlands and Belgium, salsify is known as a forgotten winter vegetable that is gaining popularity. Store preferably in damp sand in a cool cellar for maximum shelf life.
Salsify / Black Salsify: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Salsify / Black Salsify: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Voorgekookte schorseneer stewed in whipping cream with nutmeg and parsley, served as classic Dutch winterbijgerecht.
Schorseneer prepared in a rich creamy sauce with shallot, white wine and chervil, a classic French bistrogerecht.
Voorgekookte schorseneer fried in olive oil with look and platte parsley, a simple Italian wintergerecht.
Salsify / Black Salsify: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
peel under water or in azijnwater to oxidation to voorkomen; boil directly after peel in light salted water with a splash vinegar for white colour.
Voorkook 15 minutes, cut in slices of half manen, fry af in butter with look and parsley.
Voorgekookte schorseneer in a gratineerschaal with cream, Parmesan and breadcrumbs; fry golden brown.
peel flinterdun, place in azijnwater to to vermijden That ze brown are, dry goed af and frituur in small portions.
Salsify / Black Salsify: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Salsify / Black Salsify: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Winter vegetable: harvest from October to March. Available in the Netherlands at markets and specialist greengrocers.
Salsify / Black Salsify: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Salsify / Black Salsify: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the light romigheid and fresh zuren of Mâcon-Villages balance the earthy, light bitter flavour of schorseneer in roombereiding.
- Mâcon-Villages
- Saint-Véran
the minerality and appelachtige fruitigheid of Savennières of Vouvray sec fit at the delicate, earthy flavour of boiled schorseneer.
- Savennières
- Vouvray sec
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Salsify / Black Salsify
How do I prevent salsify turning brown?
Peel salsify directly over a bowl of cold water with a splash of vinegar or lemon juice. The acid inhibits oxidation and keeps the root white. Cook immediately after peeling.
What is the difference between salsify and white salsify?
Black salsify (Scorzonera hispanica) has a black skin and white interior. White salsify (Tragopogon porrifolius, also known as vegetable oyster) has a light beige skin. The flavour is similar but black salsify is milder and creamier.
Is salsify good for digestion?
Yes, salsify contains a lot of inulin, a prebiotic fibre beneficial for gut flora. Large quantities of inulin can cause flatulence in sensitive individuals.
At what temperature should you store Salsify / Black Salsify?
Store Salsify / Black Salsify at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Salsify / Black Salsify professionally?
The primary professional technique for Salsify / Black Salsify is Boiling in salted water at 100°C for 20-30 min. Always verify core temperature with a calibrated probe thermometer.
Does Salsify / Black Salsify contain allergens?
Salsify / Black Salsify is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
