Summary

Ingredients

• 1 kg black salsify (s), cleaned
• 2 tablespoon, leveled flour
• 4 tablespoon vinegar
• 375 ml water
• 1 teaspoon salt

For the sauce:

• 30 g butter
• 35 g flour
• 375 ml vegetable stock (boiling water from the black salsify)
• 125 ml milk
• 100 g bacon, mixed, diced
• Whisk 1 egg yolk with 2 tablespoons cold water
• 2 tablespoon parsley, chopped

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Instructions

1. Mix 1 liter of cold water with 2 tablespoons of flour and 2 tablespoons of vinegar and add the peeled salsify for some time, then drain and cut into pieces.
2. Bring 375 ml of water with salt and 2 tablespoons of vinegar to the boil, add the salsify, bring the stock to the boil again and cook the salsify for about 35 minutes. Catch the boiling water when pouring off and, if necessary, make up to 375 ml.
3. Melt the butter for the sauce, stir in the flour and sweat until lightly. Add the boiling water from the salsify and the milk, stirring constantly with the whisk. Be careful that nothing clumps. Bring the sauce to a boil and cook for about 5 minutes.
4. Leave the bacon in a pan and then add it to the sauce. Remove the sauce from the stove and stir the egg yolks into the no longer boiling sauce. Season to taste with salt. Stir in the parsley and serve the salsify with the sauce.
5. It goes well with chops and potato dumplings.