Let's boil black salsify

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

BEFORE BOILING:

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

BOILING:

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.

ONCE BOILED:

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

SERVING TIPS:

Serve sprinkled with browned breadcrumbs and clearing melted butter.

Bon appétit!