Fresh salsify in almond butter

Ingredients for 4 servings:

• 1 kg salsify
• 1 tbsp wine vinegar, up to 2 tbsp or lemon juice
• 1 liter of cold water for soaking
• 2 liters of water, for cooking
• ⅛ liter milk, if necessary, for cooking
• some coconut oil, just a little for roasting
• 50 g almond flakes
• 2 tbsp butter
• 1 tbsp almond oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Winter vegetables are available fresh from October to April, otherwise glassware is also available

Wear gloves when preparing the vegetables—the vegetables release sticky juices. Peel the skin with a potato peeler or vegetable peeler. I peel in the bowl “under water” and place the peeled salsify in another bowl with vinegar and water. Once all the stalks are peeled, cut them into even-sized pieces. Boil 2 liters of water with the sea salt; add milk if desired. Add the salsify, which are about finger-length, and cook with the lid half-closed for 15 to 20 minutes, depending on the thickness and desired firmness. The salsify should still have some bite, otherwise it will taste mealy. Toast the flaked almonds in a little oil, then add the butter and melt. Drain the salsify in a sieve and let it drain well. If there was milk in the cooking water, briefly toss the vegetables under hot water again. Place the vegetables in a bowl, pour over the almond butter, and mix in a tablespoon of almond oil. This goes well with potatoes, boiled eggs, and ham or slices of smoked tofu. Tip: This is also supposed to work: First, simply brush the salsify and then steam it in salted water. The skin should peel off easily. I haven’t tried this yet. Browning (oxidation) can be prevented with vinegar, lemon, or milk. Another alternative to vinegar and lemon water is to soak the roots in milk. This prevents them from taking on a sour taste. However, mine have never been sour. I use the vegetables immediately.