1 Cold water, acidulated with 1 tablespoon (15 ml) white vinegar or lemon juice per quart (960 ml)
1 Boiling salted water, enough to cover
1 cup (240 ml) White Sauce I (béchamel: 1 tbsp butter, 1 tbsp flour, 1 cup whole milk, salt and white pepper)
Instructions
1. Prepare an acidulated water bath: fill a bowl with cold water and add 1 tablespoon (15 ml) white vinegar or lemon juice per quart (960 ml) of water. This is an anti-oxidation soak — immersing cut salsify in mildly acidic water prevents enzymatic browning.
2. Wash the salsify roots thoroughly under cold running water to remove soil. Scrape the roots with a vegetable peeler or the back of a knife, working quickly and dropping each scraped root immediately into the acidulated water bath.
3. Remove the roots from the acidulated water and cut them into 1-inch (2.5 cm) slices, returning each slice to the acidulated water as you work.
4. Bring a medium saucepan (2–3 qt / 2–3 L) of salted water to a full boil. Add the salsify slices and cook until fully tender, 18–25 minutes, until a paring knife passes through a slice with no resistance and the flesh is cream-colored and yielding throughout.
5. While the salsify cooks, prepare White Sauce I (béchamel): melt 1 tablespoon (15 g) unsalted butter in a small saucepan over medium heat, whisk in 1 tablespoon (8 g) all-purpose flour, and cook the roux — this technique is called 'cooking the roux,' in which fat and flour are stirred together over heat to eliminate the raw-flour taste — for 1–2 minutes, until the paste smells faintly nutty but has not browned. Gradually whisk in 1 cup (240 ml) whole milk, scalding it first if desired (scalding means heating milk to just below a simmer, about 180°F / 82°C, before adding, which speeds thickening). Stir constantly over medium heat for 4–6 minutes, until the sauce thickens enough to coat the back of a spoon and a line drawn through it holds.
6. Drain the cooked salsify thoroughly in a colander. Add the hot salsify slices to the finished White Sauce I, stirring gently to coat. Season with salt and white pepper to taste. Serve immediately while the sauce is glossy and fluid, 180–185°F (82–85°C) at the center of the dish.
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