Recipe: Cooking Salsify

1 Prepare a bowl filled with cold water and add one tablespoon of vinegar.

2 Using a vegetable peeler, peel the salsify, then cut them into 5 to 7 cm pieces and place them in the vinegared water as you go, to prevent them from darkening.

3 In a pot, add 1 tablespoon of flour, then whisk it with 2 tablespoons of vinegar and slowly pour in 2 to 3.2 qt (3 liters) of cold water while continuing to stir with the whisk. Bring your liquid to a boil with coarse salt, stirring from time to time.

4 Add your salsify and monitor by tasting one occasionally until you reach the desired level of doneness.

5 Drain your salsify and prepare them as you wish, pan-fried in butter, as a purée, in gratins, or to accompany roasted meats by finishing them in their jus, and even in salads. But above all, do not deprive yourself of the exceptional flavor of this vegetable.