Peel salsify and cut away the roots and any woody ends. Cut into finger-length pieces and immediately place in vinegar or lemon water so that they stay white.
Cook in salted water for 20-25 minutes until soft but still firm to the bite. Do not throw away the cooking water.
In the meantime, peel off shallots or onions and dice finely. Wash the organic orange with hot water. dry and rub the peel finely. Squeeze the fruit.
Heat the oil in a large saucepan or pan. Sauté shallot cubes in it, add 100 ml orange juice and let the liquid boil down a little. Add the crème fraîche, mustard, orange peel and the drained salsify pieces. Season to taste with salt, pepper and sugar. Possibly add some of the black salsify cooking stock if the whole thing is too dry. Mix in the chopped parsley.
The amounts given above refer to black salsify as a vegetarian main course.
Serve with Schupfnudeln (fingernoodles, Bubespitzle), mashed potatoes, small hearty potato pancakes or risotto, if you like.
As a side dish, halve the amount for 4 people. Beef or veal fillet, duck breast or pikeperch fillet, salmon or carp fillet roasted on the skin also tastes good.
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