Black salsify vegetables with meatballs

Ingredients for 5 servings:

• 1 kg salsify
• some lemon juice or vinegar
• 100 ml milk
• 1 tbsp butter
• 2 tbsp flour
• 500 g minced meat
• 1 onion(s), diced
• 1 stale roll
• Milk for soaking
• 1 egg(s)
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, peel the salsify with a vegetable peeler and cut into pieces. Then, cook in lightly acidified salted water (add a dash of lemon or vinegar) for 15-20 minutes. If you don’t have fresh salsify, you can also use some from a jar. To make the sauce, use part of the stock and part of the water. Meanwhile, season the minced meat with salt and pepper. Knead in the egg, onion, and squeezed-out bread roll and form meatballs. Drain the salsify, reserving the cooking water. Melt the butter in a saucepan, stir in the flour, and deglaze with the cooking water and milk until the desired consistency is reached. Season the sauce with salt, pepper, and nutmeg, and let the meatballs simmer for about 15 minutes. Finally, add the salsify and heat briefly. Serve with boiled potatoes.