Let's boil black salsify

Photo: The Pastry Project – Copyright | cropped to a square


Immediately before cooking the roots of black salsify wash, we scrape and rinse.


Black salsify put a small amount of cold water, if we want this to its taste and aroma passed into broth (eg. Cooking soup). If we cook black salsify as a separate dish, toss it into boiling water - thanks to retain most of their juices. We black salsify cook for 30 minutes. Time start to count from the time of re-boil water. Immediately after setting with salt (approx. 2 teaspoons to 1 liter of water). It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water), stir the flour and add the milk. Boil under cover - this shortens the processing time and reduces the loss of vitamins. To check whether black salsify is already cooked, you can stick a fork or a knife. If it falls softly, it is ready.


After cooking, drain off black salsify. After boiling water containing nutrients can be used for sauces, soups, etc.


Serve sprinkled with browned breadcrumbs and clearing melted butter.

Bon appétit!