Preparing the salsify

Rinse all the soil off the salsify.
Put on gloves to avoid the sticky milky sap.
Peel the salsify with a vegetable peeler and cut into pieces approximately 5 cm long. Cut any very thick pieces lengthways into 2 halves to ensure an even cooking time. Put them in water with a splash of lemon juice to prevent discolouration until needed.

Cooking the salsify

Bring a pan of lightly salted water to the boil.
Add the salsify and boil for 15–20 minutes until tender. Check with a fork that it is soft.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Drain and set aside.

Making the béchamel sauce

Melt the butter in a pan over a medium-high heat.
Add the flour and stir into a smooth mixture (roux). Cook for 2–3 minutes without colouring.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Gradually add the milk, stirring with a whisk to prevent lumps.
Bring the sauce to the boil and simmer gently for a few minutes until thickened.
Season with salt, pepper and a pinch of nutmeg.

Combining

Add the cooked salsify to the béchamel sauce and stir gently to coat it evenly.
Warm everything through over a low heat for a few more minutes.
Serve, finished with chopped parsley if desired.

Background

Tips Garnish with finely chopped parsley for a fresh touch. Salsify is also known in Dutch as “kitchen maids’ sorrow” because of the sticky sap released when peeling. Gloves make this process much more pleasant. Salsify can discolour quickly. A little vinegar can work wonders but can easily affect the flavour. Putting it in water and milk after cutting also helps. For a crisp finish, sprinkle breadcrumbs over the salsify in béchamel sauce and briefly place under the grill until a golden crust forms.

Salsify in béchamel sauce

Ingredients

Equipment

Get cooking

Preparing the salsify

Cooking the salsify

Making the béchamel sauce

Combining

Background