Rediscovering viper root: The forgotten superfood with a surprising twist
Although today in stores you can choose from a variety of vegetables and fruits from distant corners of the world, our great-grandmothers didn't limit themselves to just potatoes and onions. A forgotten vegetable today might seem off-putting because of its name, but its properties make it enticing.
This is one of those vegetables that might initially be off-putting due to its name. Viper root was once a more commonly used term than the more pleasing "salsify." Beneath its mysterious name lies a pale root enveloped in dark skin. In old Polish cuisine, it was far more popular than it is now. It's worth revisiting this vegetable not only because its name intrigues but also because it impresses with its taste.
What is viper root?
It looks like large, black parsley, and once you peel it, a white vegetable is revealed. At first glance, you might wonder where this unappetizing name originated. The term "viper root" dates back to ancient times when folk medicine held that this plant was an antidote to viper bites.
While folk beliefs are one thing, proven properties are another. Salsify is low in calories but abundant in fiber, aiding digestion and regulating bowel function. It also contains inulin, a prebiotic that benefits intestinal microflora, regulates blood sugar levels, and lowers cholesterol. Consequently, consuming viper root improves digestion, prevents constipation, and promotes the growth of beneficial intestinal bacteria.
This root is rich in vitamins B1, B2, C, E, and minerals such as potassium, magnesium, sodium, iron, phosphorus, and calcium. In this way, viper root supports the circulatory, nervous, and skeletal systems and provides antioxidants that combat free radicals and slow down the aging process.
How to prepare viper root?
Salsify has a mildly sweet taste, similar to asparagus. However, before you start cooking, it's advisable to wear gloves because peeling the root releases a sticky juice that can stain your hands. If you're not going to cook it right away, immerse the peeled roots in water with added lemon juice to prevent darkening. After peeling, you can boil, bake, or fry the root. Boiling it for about 20-30 minutes makes it tender. You can drizzle it with olive oil, butter, or béchamel sauce, or add it to salads, soups, and even omelets.
Salsify from the pan
Frying takes only a few moments and enhances the flavors of viper root. Adding garlic creates a delicious side dish for dinner or a tasty warm evening meal.
Ingredients:
- 1 pound of salsify
- 3-4 cloves of garlic
- 3 tablespoons of olive oil
- Salt and pepper to taste
- Lemon juice
- Chopped parsley
Preparation method:
- Wash, peel, and cut the salsify into slices or sticks. Sprinkle with lemon juice to prevent darkening.
- Blanch the viper root by dropping it into boiling water for 5 minutes. Drain and rinse with cold water. This helps it fry more quickly.
- Heat the olive oil in a pan. Add the sliced salsify and fry over medium heat for about 10-15 minutes, stirring occasionally, until they soften and lightly brown.
- At the end of frying, add the garlic, pressed through a press, and fry for another minute until it releases its flavor. Be careful not to burn it.
- Season with salt and pepper. Before serving, drizzle with lemon juice and sprinkle with parsley.
