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Black Salsify Spread with Hazelnuts

Step-by-step method

Let’s cook

At a glance

You're making a nutrient-packed spread in about 25 minutes by combining grated black salsify with cream cheese and toasted hazelnuts. The trickiest part is peeling the salsify (which gets a bit sticky) and removing the hazelnut skins with a tea towel trick, but both steps come together quickly into something truly special.

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    Prepare the black salsify

    Peel the black salsify in hot water and rinse off the sticky sap that may seep out. Grate it finely and mix with the cream cheese. Season with salt and pepper to taste.

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  2. 2/3

    Toast the hazelnuts

    Spread the hazelnuts on a baking tray and toast in an oven preheated to 200°C for about 10 minutes. The skins will start to loosen from the nuts. I've found the best trick is to tip the hot nuts onto a tea towel, wrap them up and rub them around a bit in the towel.

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  3. 3/3

    Serve

    Spread the mixture onto baguette slices and sprinkle with chopped roasted hazelnuts.

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How it went

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Black Salsify Spread with Hazelnuts

bohynekuchyne
Active time total 20 min
Prep 10 min Cook 10 min
6 Ingredients
3 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Grater
Baking sheet
Tea towel optional

What's in it?

309 kcal

Calories

35 g

Carbohydrates

16 g

Fats

9 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A delicious and simple spread made from an unusual vegetable. The healing properties of black salsify were already known to shamans in Africa and to ancient Celtic and Germanic tribes. It contains a substance called allantoin, which supports wound healing and digestion. It's also a good source of vitamins A, B1, B2, C, E and others. The mild flavour of black salsify pairs beautifully with toasted hazelnuts.

Vegetarian Spread

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