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Salsify or Scorzonera in Meat Broth

4 servings

Ingredients

• salsify roots (as needed)
• milk (a little)
• flour (a little)
• vinegar (a little)
• meat broth (a little)
• butter (a little)
• salt (a little)
• rusks (a little)
• mace (a little)

Instructions

1. Immediately place the scraped salsify roots in lukewarm water with a little milk and a little stirred-in flour; if no milk is available, a little vinegar can also be used – this will keep the roots nice and white.
2. Rinse the roots again afterwards, set them with meat broth and butter, and cook until tender in a short broth with a little salt.
3. Shortly before serving, sprinkle with crushed rusks and mace.
4. Do not use metal pots for cooking these roots, as they will turn blue in them.

Modernized from a treasured 19th-century German cookbook.