Summary

Ingredients

• 1 kg black salsify (s), fresh
• 1 packet soy cuisine
• some flour
• some vinegar
• 1 teaspoon vegetable stock, grained
• salt and pepper

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Instructions

1. Clean the salsify well with a brush under cold water. Fill a bowl with water, stir in some flour with the whisk and add a little vinegar.
2. Peel the black salsify with the peeler and cut off the ends. Immediately cut the peeled roots into 1 cm long pieces and add to the flour-vinegar-water.
3. Bring water to a boil in a medium-sized saucepan, add a little vinegar and cook the salsify in it for about 20 minutes over medium heat, they are then soft but still a bit firm to the bite.
4. Pour off most of the boiling water, add the soy cream (the more water you leave in, the more watery the sauce will be, I sometimes even pour it off completely). Bring to the boil briefly and season with grained vegetable stock, salt, pepper and vinegar.
5. You can also use lemon juice instead of vinegar. Instead of the soy cream, you can of course also use cream, but soy cream is creamier and therefore tastes better to me personally.