Black salsify

How to make it

1. 1

   The roots are scraped and must, as you go, be placed at once in cold water with vinegar added, one tablespoon to a litre of water, otherwise the roots turn dark blue.

2. 2

   Likewise a little vinegar must go into the cooking water, one children's spoon of vinegar per 1 litre of water.

3. 3

   They are bundled together, the thin ones separately, the thick ones separately, and boiled until tender, which takes 0.5 to 0.75 hour.

4. 4

   Serve with stirred butter, as with asparagus.