Black salsify in bacon sauce

Ingredients for 4 servings:

• 1 kg salsify, cleaned
• 2 tbsp, leveled flour
• 4 tbsp vinegar
• 375 ml water
• 1 tsp salt
• 30 g butter
• 35 g flour
• 375 ml vegetable broth (cooking water from the salsify)
• 125 ml milk
• 100 g bacon, streaky, diced
• 1 egg yolk whisked with 2 tbsp cold water
• 2 tbsp parsley, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

with cutlets and dumplings

Mix 1 liter of cold water with 2 tablespoons of flour and 2 tablespoons of vinegar. Add the peeled salsify and let it sit for a while, then drain and cut into pieces. Bring 375 ml of water with salt and 2 tablespoons of vinegar to a boil, add the salsify, bring the liquid back to a boil and cook the salsify for about 35 minutes until tender. Collect the cooking water and top up to 375 ml if necessary. For the sauce, melt the butter, add the flour while stirring and sauté until lightly browned. Whisk continuously, add the salsify cooking water and the milk. Be careful not to lump anything. Bring the sauce to a boil and simmer for about 5 minutes. Fry the bacon in a pan and then add it to the sauce. Remove the sauce from the heat and stir the egg yolk into the sauce while it is no longer boiling. Season with salt. Stir in the parsley and serve the salsify with the sauce. It goes well with cutlets and potato dumplings.