Recipe: Cooking Salsify

1- Cooking in white
In a saucepan 1 spoon of flour mixed with a little fine salt then add 2 tablespoons of vinegar, stir with a whisk and make a small paste then pour cold water just to the level and bring to a boil, slightly resalt then pour in the peeled salsify* cut into sticks 3 to 4 cm long.

2- Cook for 4 minutes after the water comes back to a boil, then remove the covered saucepan to the side for 15 minutes then drain them, so they will be cooked and remain slightly firm.
* in the photo the first salsify of the year harvested on the island of Ré.