Cooking Black Salsify (Snake's Mouth)

BEFORE COOKING:

Just before cooking, rinse the roots of the black salsify, scrub and wash them.

COOKING:

Place the black salsify in a small amount of cold water if the aim is to transfer its flavour and aroma into the broth (for example, when making soup). If cooking the black salsify as a standalone dish, add it to boiling water – this helps retain most of its juices. Cook the black salsify for 30 minutes. Start timing from the moment the water begins to boil again. Immediately after the water boils, add salt (about 2 teaspoons per litre of water). It is also worth adding a little sugar (about 1 teaspoon per litre of water), a dusting of flour, and some milk. Cook covered – this shortens the cooking time and reduces vitamin loss. To check if the black salsify is cooked, insert a fork or knife. If it goes in easily, it is ready.

AFTER COOKING:

After cooking, drain the black salsify. The cooking water, rich in nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve sprinkled with toasted, grated bread and drizzled with melted butter.

Enjoy your meal!