Recipe: Cooking Salsify

1 Cooking in white stock: in a saucepan, pour 1 tablespoon of flour mixed with a pinch of fine salt. Add 2 tablespoons of vinegar and stir with a whisk to form a small paste. Pour cold water just to cover and bring to a boil. Add a little more salt, then add the salsify, peeled and cut into sticks 3 to 4 cm long.

2 Cook for 4 minutes after the liquid returns to a boil. Remove the covered saucepan to the side and let rest for 15 minutes. Drain the salsify: it will be cooked and remain slightly firm.

* In the photo, the first salsify of the year harvested from the Île de Ré.