Black salsify in butter sauce

Ingredients for 4 servings:

• 1 tbsp flour
• 2 tbsp vinegar
• 1 kg salsify
• 125 ml milk
• 50 g butter
• 50 g flour
• 1 small onion(s), finely chopped
• 250 ml meat broth
• 125 ml milk
• salt and pepper
• 1 pinch of nutmeg
• 2 tsp lemon juice
• 3 tbsp cream
• 1 egg yolk
• e.g. parsley

Instructions

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

Grandma’s way

Get some rubber gloves ready to peel the salsify, because without them you’ll end up with brown fingers! Mix 1 tablespoon of flour with the vinegar and pour in about a liter of very cold water. Put on the gloves and thoroughly brush, wash, scrape/peel, and wash the roots again. Cut into pieces about three centimeters long and place them IMMEDIATELY in the cold vinegar water. This will help them retain their fresh, light color. Bring a little salted water to a boil, add 125 ml of milk, and cook the well-drained salsify (I always rinse it again with fresh water) until semi-soft. For the sauce, melt the butter and sauté the finely chopped onions. Whisk in 50 g of flour and deglaze with 125 ml of milk and the meat stock. Carefully season with the spices and lemon juice and bring to a boil briefly. Add the roots to the sauce and cook until soft. At the end, add the cream and egg yolk and stir in. Serve with parsley if desired.