Gratinated Oven-stewed Vegetables with Black Salsify

Former titled as "Asparagus for the poor'', this wonderful dish became a healthy delicacy. The black salsify is a regional superfood and together with potatoes, spinach and leek, it makes it the perfect dish for the cold season.
  • Preparation time: 50 m
  • Cooking time: 55 m


  • 1 kg potatoes blue
  • salt
  • 500 g black salsifies
  • ½ lemon
  • ½ leek
  • ½ bunch Oregano
  • 4 twigs rosemary
  • 3 tbsp. olive oil
  • 1 tsp. smoked salt or sea salt
  • black pepper from the mill
  • 250 g spinach young & frozen
  • 200 ml nut or plant based cream for cooking
  • 3 tsp. psyllium husks
  • ½ tsp. Kala Namak or salt
  •  tsp. freshly grounded nutmeg
  • 2 tsp. cider vinegar or white wine vinegar
  • ½ tsp. black pepper form the mill
  • ½ tsp. Organic Veganz Agave Syrup or maple syrup
  • 1 tsp. olive oil
  • 1 tbsp. yeast flakes
  • 1 casserole dish ca. 30 × 20 cm


  • Wash and peel the potatoes, then cut into 2-3 cm big cubes. Cover the potato pieces fully with salt water in a pot and cook at medium heat, let it simmer for approx. 10 minutes. Wash the black salsifies, peel them (the best is to wear disposable gloves), cut them into 2 cm long stripes and cover with water. Squeeze the lemon and add the juice. Add salt to the water and cook the salsifies for about 10 minutes. When cooked, drain the water and let the vegetables slowly cook through.

  • Meanwhile wash the leek thoroughly and cut it into 1/2 cm thick rings. Wash and dry the herbs. Lay 3-4 tips of oregano aside and chop the rest of the needles and leaves finely.

  • Preheat oven to 170°C. Mix together potatoes and black salsifies with olive oil, smoked salt, herbs and 1 tsp. of pepper, then place everything in the casserole dish. Mix in the leek and cover the vegetables with frozen spinach as small nests. Bake the gratin for approx. 30 minutes.

Additional information

Buchcover von La Veganista