How to prepare salsify (schwarzwurzeln) to minimise sap?

Question

This morning I tried cooking salsify (aka Schwarzwurzeln) for the first time.

It needs to be peeled before cooking, which I did rapidly and with a bowl of water nearby, as per advice on various internet sites. However, it still left an unpleasant, sticky, orange sap over my hands and the utensils. It lasts for a long time and is very difficult to remove.

What is the best way to prepare salsify to minimise the amount of sap??

Asked by KimbaF

Answer

Rinse the salsify first before using, that will help. Use a sharp peeler. Ive found that dull peelers create a lot more sap.

as soon as you have peeled it, drop the salsify into acidulated water ( water + lemon juice). The acids help prevent the color change that occurs.

Also wipe up the area with a damp cloth as you work. This will keep things clean and prevent your hands and everything you touch getting tacky.

Answered by Chef

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