Salsify baked in red palm oil with seitan, served with cress

Ingredients for salsify baked in red palm oil with seitan, served with cress

  • 1kg of fresh salsify
  • 2 Pepper Protein Steak
  • 4 cloves of garlic
  • 1 lemon, the juice
  • Spice mix (ORAC Botanico-Mix with chili of Amanprana)
  • Garden Cress
  • 2tsp Red palm oil (Amanprana Red Palm oil)

Preparation of salsify baked in red palm oil with seitan, served with cress

  1. Put salted water in a saucepan and bring to a boil.
  2. Peel the salsify under running cold water, using a vegetable peeler.
  3. Don’t forget to wear gloves, because the juice of the salsify is quite sticky and might discolor your hands.
  4. Cut the salsify in two and slide them into the boiling water.
  5. Cook for about 25 to 30 minutes, checking from time to time whether they’re still crispy enough.
  6. Drain and rinse briefly in cold water to stop them from cooking further.
  7. Cut the seitan in strips and peel and chop the garlic into fine pieces.
  8. Melt a bit of Amanprana red palm oil, briefly roast the garlic and finally add the salsify and seitan.
  9. Stir well and fry.
  10. Right before the mix is done, deglaze with the lemon juice and season with pepper, Fleur de Sel, and some spice mix.
  11. Garnish with some cress and serve while still warm.

Tip of Stefano:

Salsify, the  winter asparagus, black color, delicious taste and full of iron, fibers and vitamin C

Salsify is a versatile winter vegetable, and sometimes also called ‘the winter asparagus’ or ‘the poor man’s asparagus’. It does taste a bit like asparagus, but is in no way inferior. It does take a bit of work; they’re black and stain easily, moreover, the black color can really penetrate the skin of your hands.

Besides a delicious taste, they’re really good for you. They contain loads of iron, fibers and vitamin C. In addition, it is said that they have a beneficial effect on your intestinal flora. When buying them, make sure they feel firm and are not dehydrated. In the following recipe, we peel them before cooking, but you can also cook them first and peel afterwards. Even then you should wear gloves.

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward. Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan. Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

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What fans say about Bertyn

Barbara Simonsohn

Reiki-Master and Author of many health books

Bertyn Seitan is by far the most delicious one I ever tasted! Congratulations!