Summary

Ingredients

• 1 kg black salsify (s)
• 1 tablespoon wine vinegar, up to 2 or lemon juice
• 1 liter water, cold for soaking
• 2 liters water for cooking
• liter ⅛ milk, if necessary, for cooking
• some coconut oil, very minimal for roasting
• 50 g flaked almonds
• 2 tablespoon butter
• 1 tablespoon almond oil

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Instructions

1. Wear gloves when preparing the vegetables - the vegetables give off sticky juice.
2. Peel the peel with a potato peeler or potato peeler. I peel under water in the bowl and put the peeled salsify in another bowl with vinegar water. Once all the sticks have been peeled, cut them into evenly sized pieces.
3. Boil 2 liters of water with the sea salt, add milk if you like. Add the roughly finger-length salsify and cook for 15 to 20 minutes with the lid half closed, depending on the thickness and the desired firmness. The salsify should still have a bit of bite, otherwise they will taste floury.
4. Roast the flaked almonds in a little oil, then add the butter and melt.
5. Drain the salsify in a sieve, drain well. If you had milk in the cooking water, swirl the vegetables briefly under hot water again.
6. Put the vegetables in a bowl, pour the almond butter over it and mix in a tablespoon of almond oil.
7. This goes well with potatoes, boiled eggs and ham or smoked tofu slices.
8. Tip:
9. This is how it should work: First just brush off the salsify and then steam them in salt water. The shell should then be easy to peel off. I haven`t tried that yet.
10. Brown discoloration (oxidation) is prevented with vinegar, lemon or milk. Another alternative to vinegar and lemon water is to soak the roots in milk. This will prevent the roots from taking on a sour taste. With me, however, they have never been angry. I process the vegetables immediately.