Black salsify

This week's organic vegetable box surprised me with black salsify, something I had never seen, eaten or cooked before. So, there I went, in search of an appetising recipe. It is an easy to cook vegetable and very tasty as well. I made fritters that were delicious. It was so nice I will put it on my favourites list.

Here's the recipe:

400 g black salsify

2 teaspoons of lemon juice
1 tablespoon of olive oil
Salt and pepper to taste
flour
2 tablespoons of olive oil for sauteing
2 fillets of smoked mackerel
parsley

Scrub the salsify and scrape the skin off. Steam for about 10 minutes and then mash the salsify and stir in the olive oil, lemon juice, parsley, smoked mackerel, salt, and pepper. Mix well. Shape in small flat cakes, roll in flour, and sauté in olive oil, browning first one side and then the other. If the cakes seem a bit too wet and soft, try adding some bread crumbs to the mash thicken it.

Black salsify contains proteins, fats, asparagine, choline, laevulin, as well as minerals such as potassium, calcium, phosphorus, iron, sodium, and vitamins A, B1, E and C. It is considered particularly suitable for diabetics.