Black Salsify Spread with Hazelnuts

Step-by-step method

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At a glance

You're creating a creamy, nutrient-rich spread by blending grated black salsify with cream cheese, then topping it with roasted hazelnuts. The trickiest part is peeling the salsify in hot water to handle the sticky juice, while roasting the hazelnuts requires a quick 10-minute blast in the oven followed by a handy rubbing-in-a-towel trick to slip off the skins.

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    Preparing the black salsify

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

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    Roasting the hazelnuts

    Spread the hazelnuts on a baking tray and roast in an oven preheated to 200°C for about 10 minutes, until the skins start to loosen. I've found it works best to tip the nuts onto a tea towel, wrap them up and roll them around a bit inside the towel.

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    Serving

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

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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
Medium Difficulty

Ingredients — what you'll need

You only need 6 ingredients

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What's in it?

310 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 allantoin, a substance that helps 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 roasted hazelnuts.

Vegetarian Spread

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