A long, dark-skinned root vegetable (Schwarzwurzel, 'black root') with creamy ivory flesh and a faint oyster-like sweetness, nicknamed 'winter asparagus' in Germany. Peeled under acidulated water to stop browning, then gently cooked in béchamel as an old-fashioned cold-season side.
Where it comes from
Schwarzwurzel ('black root'), Germany's old-fashioned 'winter asparagus'.
In the kitchen
Peeled and simmered in béchamel as a winter side.
Nutrition (per 100g)
~82kcalCal
~3.0gProtein
~0.2gFat
~19.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.