Black Salsify Greek Style Recipe


Difficulty LevelEasyCuisine
MethodMain Ingredient


 Chicken stock1 3⁄4 Cup (28 tbs)
 Lemons2 , juiced
 Salsify2 Pound (Black Colored)
 Onion1 Medium
 Chopped parsley3 Tablespoon
 Extra virgin olive oil6 Tablespoon
 All purpose flour2 Tablespoon
 Egg yolks3
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2100 Calories from Fat 1009

% Daily Value*

Total Fat 109 g168.4%

Saturated Fat 12.3 g61.4%

Trans Fat 0 g

Cholesterol 567.9 mg

Sodium 1237.5 mg51.6%

Total Carbohydrates 243 g80.9%

Dietary Fiber 41.2 g164.9%

Sugars 16.1 g

Protein 56 g111.6%

Vitamin A 89.8% Vitamin C 396.4%

Calcium 80% Iron 77.2%

*Based on a 2000 Calorie diet


Bring the stock to a boil.
Stir the juice of 1 lemon into a large bowl of cold water.
Trim, wash, and peel the black salsify one root at a time.
As each root is peeled, cut it lengthwise into thick slices; cut each of these into 1 1/2 in lengths and remove any of the hard, woody central section from each piece with a sharp knife.
Drop these into the bowl of acidulated water to prevent them discoloring.
Chop the onion finely and fry gently with the chopped parsley in the oil in a large, heavy bottomed saucepan for a few minutes, until tender.
Drain the salsify well, add to the onion, and saute for 5 minutes.
Add a pinch of salt, sprinkle with the flour, and stir for 1 minute to cook the flour and distribute it evenly.
Add approximately 2 cups of the boiling hot stock and stir well.
Reduce the heat to low, cover, and simmer for 10 minutes, adding a little more hot stock when needed.
When the salsify is tender, make a thickening liaison by beating the egg yolks with the juice of the second lemon and 3 tbsp of the hot stock in a small bowl.
Sprinkle over the salsify and continue cooking over low heat for 1-2 minutes, stirring continuously.
The egg yolk will thicken the sauce slightly and make it slightly creamy; as soon as it does, remove from the heat.
This is not meant to be a thick sauce.
Continue stirring off the heat for half a minute, add a little more salt and pepper if wished,