Summary

Ingredients

• 0.25 liter ¼ water
• 4 tablespoon vinegar (white wine)
• 1 kg black salsify (s)
• 1 teaspoon salt

For the sauce:

• 30 g butter
• 25 g wheat flour
• 125 g whipped cream
• 250 ml water (boiling), from the salsify
• 1 medium egg yolk
• 2 tablespoon water
• Salt and pepper, freshly ground
• parsley

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Instructions

1. Mix 1 liter of water with half of the vinegar. Peel black salsify, soak in the vinegar water for a while so that the stalks stay white, drain and cut into 3 cm long pieces.
2. Bring the remaining water with salt and the remaining vinegar to a boil. Add the salsify, bring to the boil and cook over low heat for 10–15 minutes with the lid on.
3. Put the salsify in a preheated bowl and keep warm. Measure 250 ml of the cooking water for the sauce.
4. Cream sauce:
5. Melt butter or margarine in a saucepan. Heat the flour in it, stirring, until it is light yellow. Gradually add the cream and the measured cooking water and beat well with a whisk, making sure that no lumps are formed. Bring the sauce to a boil and cook gently over low heat for about 5 minutes without a lid, stirring occasionally.
6. Whisk egg yolks and water in a bowl, stir in 4 tablespoons of sauce and stir into the sauce. Do not let the sauce boil anymore, otherwise the egg yolk will curdle. Season the sauce with salt and pepper. Stir in the parsley. Mix the salsify with the sauce.
7. Variation for fried salsify:
8. Cook the salsify as indicated above. Instead of the sauce, heat 3 tablespoons of olive oil in a pan, add drained salsify and 1 tablespoon of dried, pounded thyme. Fry the black salsify for 7–8 minutes, turning them frequently, season with salt, pepper and a few squirts of lemon juice and serve sprinkled with grated Parmesan cheese as desired. You can also prepare this dish with 2 glasses of black salsify (drained weight 320 g each).
9. Variation for gratinated salsify:
10. Cook the black salsify as indicated above, place in a flat baking dish, sprinkle with 1 teaspoon of drained, chopped green peppercorns (from the jar). Cut 50 g of Roquefort into small cubes, mix with 50 g of grated medium-aged Gouda cheese and pour onto the salsify. Slide the form on the wire rack under the preheated oven grill and gratinate until light brown or bake in the preheated oven with top and bottom heat about 220 ° C (hot air about 200 ° C) for about 10 minutes.
11. Tips:
12. Serve the black salsify with ham and boiled potatoes or as an accompaniment to steaks, sausages, roasted chicken legs, lamb chops or legs of rabbit.
13. Fresh salsify is only available in the winter months. Boiled black salsify in a jar is available in stores all year round.