Salsify

Having found himself in Moscow, the young talented Spaniard Paco Morales brought a dish that contains black bread, root vegetables that are dear to the Russian taste, and fish as fatty as butter.

Gratin of salsify is an exquisite dish of European cuisine that combines the tender texture of vegetables with a rich creamy sauce and a crispy crust. Salsify, also known as scorzonera, has a slightly nutty flavor that pairs wonderfully with white wine and cream. The history of gratin originates in France, where cheese casseroles became popular among gourmets. This version of the dish features a harmonious blend of salsify and cabbage cooked until tender, covered with a fragrant sauce and baked under a golden crust of cheddar cheese and breadcrumbs. It is perfect as a standalone dish or as a side to meat, adding depth of flavor and elegance to the meal.

Black salsify in oil is an exquisite dish of European cuisine that reflects the sophistication of gastronomic traditions. This root vegetable, known for its tender texture and light nutty flavor, gains special charm from the buttery coating. Slices of salsify are first simmered in broth with lemon, absorbing freshness and depth of flavor before being enveloped in creamy butter to become silky and aromatic. The finishing touch is sea salt, pepper, and fresh herbs that add expressiveness to the dish. It pairs perfectly with roasted meat, poultry or fish, enhancing their flavors and creating harmony on the plate. Warm, rich and cozy, this recipe is a true delight for connoisseurs of fine gastronomy.

Tempura of goat's beard with spicy sauce is an unusual and exquisite dish that combines the crispy texture of tender goat's beard root and the rich flavor of spicy sauce. Originating from Japanese cuisine, tempura here takes on a European interpretation, creating a harmonious blend of delicate vegetable with airy batter. The spicy sauce made from chili and garlic adds zest to the dish and enhances the flavor of the fried goat's beard. It should be served hot to enjoy the perfect balance of softness inside and golden crust outside. This is an excellent option for gourmets seeking new culinary discoveries, as well as for those wanting to surprise guests with a rare ingredient and refined taste.

Goat beard pancakes are an amazing dish of European cuisine that combines the tender texture of the root vegetable with spicy notes of garlic, parsley, and chili pepper. Goat beard, known for its sweet and slightly nutty flavor, becomes soft and aromatic after sautéing. Adding flour and eggs transforms it into airy, golden pancakes with a crispy crust. They can be served with fried or poached eggs, complemented by bacon or ham, providing a balance between the softness of the batter and the spiciness of the toppings. This dish is valued for its versatility – it is perfect for breakfast as well as a light dinner.

Goat beard soup with garlic is an exquisite and aromatic representative of European cuisine that combines the tender sweet texture of goat beard with the rich flavor of roasted garlic. This soup is a true find for gourmets who appreciate refined flavor combinations. Goat beard, known since ancient times as a nutritious root vegetable, adds a light nutty note to the dish, while roasted garlic provides depth and richness. The light sweetness of shallots and carrots harmoniously complements the spiciness of thyme and bay leaves, creating a balanced taste. The dish is suitable for both cozy family dinners and fine dining restaurants that value delicate textures and complex aromas. It is best served with a drizzle of olive oil or cream to add velvety richness and sophistication.

Braised goat beard is a dish rooted in old European culinary traditions. Goat beard, a tender root vegetable with a nutty flavor, pairs perfectly with the soft acidity of lemon and the rich taste of tomatoes. It is cooked slowly, absorbing the aromas of garlic, rosemary, and mirepoix—a classic mix of vegetables that adds depth and richness to the dish. Due to the long braising process, it becomes soft and rich, while the combination of carrot sweetness and celery bitterness makes it particularly balanced. This dish works well as a side for meat or fish but can also be enjoyed as a standalone vegetarian treat. It is best served warm, lightly seasoned with freshly ground pepper and drizzled with olive oil—this brings out all its flavor nuances.