{"id":55163,"date":"2017-02-18T18:00:36","date_gmt":"2017-02-18T17:00:36","guid":{"rendered":"https:\/\/ellerepublic.de\/schwarzwurzel-risotto-mit-safran\/"},"modified":"2020-05-12T14:41:27","modified_gmt":"2020-05-12T12:41:27","slug":"saffron-salsify-risotto","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/saffron-salsify-risotto\/","title":{"rendered":"Saffron-Salsify Risotto"},"content":{"rendered":"

Bored with the same old winter vegetables? Well, let me introduce you to a very memorable winter risotto, which for me, is made with a new vegetable. A saffron-salsify risotto. Salsify what? Yeah, I too was also among those people who didn’t know what salsify<\/a> is, let alone what to do with it! I had never ever seen it in Canada. But due to it’s “popularity” (okay, popular is a relative term here) in Germany and other countries here on the continent, it made its way to my list of “must-try vegetables”… going on a number of years now. So I finally gave it a try. And guess what? As I have been told many times, it really is winter’s gift, one that is a little like white asparagus. Delicious.<\/p>\n

\"Ein<\/a><\/p>\n

Salsify – does it taste like oysters, asparagus or artichoke?<\/h2>\n

Granted, salsify doesn’t look very appealing, but I finally picked some up at my local farmer’s market. Yes, it looks like a bunch of old sticks, but actually when you wash off all the dirt and peel away it’s dark bark-like skin (plus there are a little bit of sticky fluids, like sap, to watch out for), you’ll find a creamy slighty sweet flesh. A flesh that is sometimes described as tasting like a combination of oysters, asparagus, and artichoke. Or a cross between artichoke and celeriac (celery root). Even others will say it’s taste faintly resembles that of an oyster and nothing more. Whereas, I would say it resembles that flavor of white asparagus mixed with sweet parsnip. Opinions are widely divided! Have you tried salsify? What do you think?<\/p>\n

\"Schwarzwurzel\"<\/a><\/p>\n

A simple super delicious saffron-salsify risotto recipe<\/h2>\n

This recipe found me because a) I have been craving risotto lately (actually rice in general — what a weird craving, I thought people crave chocolate or things like that) b) these sticks called salsify have been staring at me ever since I brought them home, reminding me to shorten my “must-try vegetables list” c) all those rumours of salsify tasting like asparagus inspired me to make a wintery risotto that resembles a spring asparagus risotto. And Adding speckles of prosciutto and saffron was me getting fancy. And I tell you, this risotto tasted fancy. Loved it.<\/p>\n

\"Saffron-Salsify<\/a><\/p>\n

\"Saffron-Salsify<\/a><\/p>\n

\"Saffron-Salsify<\/a><\/p>\n

\"Ein<\/a><\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

Saffron-Salsify Risotto (Schwarzwurzel-Risotto)<\/h2>
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