Salsify & Cured Ham Sauté crispy and flavorful

1 In a container pour water and a good splash of white vinegar.

2 Put on gloves if you wish then peel your roots, cut into sticks of 7 to 8 cm and place them in the vinegared water as you go (for color).

3 In a saucepan pour 2.1 qt (2 liters) of water, 1.7 fl oz (5cl) of milk, 2 bay leaves, the thyme sprigs and coarse salt, simmer gently for approximately 20 minutes (test with the tip of a knife).

4 Then drain them onto your cutting board and cut them so that the sticks are the same size while keeping all the small tips.

5 In a pan pour 2 good spoonfuls of olive oil, when it is hot place your sticks in it, salt and pepper and brown them on both sides, drain then return the olive oil to the pan and sauté your small tips with a few pieces of preserved lemon.

6 Quickly wrap your salsify with a strip of smoked prosciutto, place them on a plate and pass under the broiler for 30 seconds, arrange in a star pattern on your hot plates and place some of your sautéed tips with lemon in the center, decorate with lemon thyme and drops of balsamic cream around.