Brush black salsify thoroughly under running water to remove soil. Scrape off the dark skin and rinse for about 2 minutes. Cut the salsify into pieces. In a large bowl, combine roughly 1 liter of cold water with 1-2 tablespoons of vinegar and 1 tablespoon of flour. Immediately place the salsify pieces in this solution to prevent browning.
In a large pot, bring 750 ml of water to a boil over high heat. Add 1 teaspoon of salt and 2 tablespoons of vinegar. Remove the salsify from the soaking water and add to the boiling water. Bring back to a boil, then reduce heat to low and simmer for 50-65 minutes until tender. Remove with a slotted spoon. Measure or reserve 375 ml of the cooking water, adding more water if needed.
In a saucepan, melt 40 g of butter or margarine over medium heat. Add 40 g of wheat flour and stir constantly until light yellow, about 2-3 minutes. Gradually add the reserved 375 ml of cooking water and 125 ml of milk while stirring constantly with a whisk to prevent lumps. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Season with a bit of salt to taste. Add the cooked salsify to the sauce and gently combine.
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