Clean:

Cup of Yum
1. Prepare soaking water: Fill a large casserole dish or another container that’s large enough to hold the roots with cold water. Add white wine vinegar and fine sea salt. Stir gently to dissolve the salt.about 6 ½ cups/ 1 ½ liter for about 2 lbs/ 1 kg salsify + 5 tablespoon vinegar + 1 teaspoon salt
2. Scrub the roots with a vegetable brush under running water to remove the dirt (Note 2).2 lbs/ 1 kg black salsify
3. Peel the black salsify with a vegetable peeler and cut off the ends. Once you’ve peeled one piece, place it immediately in the vinegar-salt water. Repeat with the remaining roots.
4. Rub the roots with your hands in the water to clean them properly.
5. Cut them into smaller pieces. Should there be some black spots left on the peeled pieces, remove them.
6. Drain and rinse the salsify pieces in a sieve just before you place them into the pot with boiling water. Otherwise, they will discolor. Cook them immediately.

Boil:

1. Bring the water to a boil. Add white wine vinegar and salt.4 ½ cups/ 1 liter water + 3 tablespoon vinegar + ¼ teaspoon salt
2. Boil: Add the salsify pieces and bring the water to a boil again. Cook for 15-20 minutes, depending on the pieces’ thickness. They should not be too soft yet; you will continue cooking them in the pan.
3. Drain them well and dry them thoroughly with paper towels.

Sauté:

1. Melt the butter in a large pan.3 ½ Tbsp/ 50 g butter
2. Add the salsify pieces and a pinch of salt.
3. Sauté on medium-high heat, often stirring, for 5-7 minutes or until the pieces are deeply golden, shiny, and a bit softer (al dente).
4. Season with salt and freshly ground black pepper, and stir in the fresh herbs.2 tablespoon parsley + 2 tablespoon chives