Simple salsify vegetables

Ingredients for 2 servings:

• 1 jar salsify
• 2 tbsp butter
• 1 tbsp flour
• 1 shot of vinegar
• 1 dash of cream (generous), or milk
• ½ tsp sugar (or more to taste)
• 1 tsp broth, granulated
• Salt
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Recipe from my grandmother, goes well as a side dish to breaded schnitzels

Bring the butter to a boil in a saucepan until foamy. Add the flour, stirring constantly (there shouldn’t be any lumps). Don’t let it get brown! Deglaze immediately with the liquid from the salsify jar, stirring constantly. Remove the pan from the heat to prevent burning. Add cream or milk, if using the alternative, and season with vinegar (it’s best to start slowly), salt, pepper, bouillon granules, sugar, and grated nutmeg. Return the pan to the stovetop, add the salsify, and heat until hot. This goes well with Wiener Schnitzel and boiled potatoes. The quantities are very vague, as my grandmother always cooked “by feel.” But it also depends on your own taste and can be adjusted accordingly.