Recipe: Salsify

Preparation and cooking.

1- Prepare a bowl filled with cold water with a tablespoon of vinegar.

2- With a vegetable peeler, peel the salsify then cut them into sections of 5 to 7 cm in length and put them gradually into the vinegared water (to prevent them from blackening).

3- In a saucepan, pour 1 tablespoon of smooth flour, then with a whisk, dilute it with 2 tablespoons of alcohol vinegar and let 2 or 3 liters of cold water flow in while continuing to stir with a whisk, then bring your liquid to boil with coarse salt, stirring from time to time.

4- Then pour in your salsify and monitor by tasting one from time to time until the desired cooking level.
That's it, you're done.
Then drain your salsify and prepare them as you wish. sautéed in butter or as a purée or gratins or to accompany roasts by finishing them in their juice and even in salads, but above all do not deprive yourself of the exceptional taste of this vegetable.