Schorseneelen – recipe for black salsify from 1797

In this historical recipe, one finds the basis of the current version of salsify in bechamel sauce. While the bechamel is made from a blonde roux and milk, beurre manié and the cooking liquid of the salsify are used here. The sauce is then seasoned with nutmeg and parsley.


Makes 4 servings



  • 500g black salsify
  • 20g butter

Rinse the salsify under water to remove most of the sand. Peel with a peeler. Immediately cut the salsify to the desired length and put it in water to prevent discolouration (adding some lemon juice also helps). Cover the salsify with water. Add a knob of butter. Bring to the boil and simmer for 15 to 20 minutes. Drain the vegetables, collect the cooking liquid and remove most of the butter.



  • 25g butter (at room temperature)
  • 25g flour
  • 2,5dl cooking liquid salsify
  • nutmeg
  • 1 spoon chopped parsley
  • salt & pepper

Knead the butter and the flour into a dough.

Measure a quarter of a liter of the cooking liquid and put it in a saucepan. Bring to the boil and add the beurre manié in small pieces while beating with a whisk. Warm through for five minutes, season with salt, pepper, nutmeg and parsley. Put the salsify back in the sauce to heat them again.

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