Peel salsify slightly - without sticking
Black roots are said to be quite healthy, but can always peel so bad, because they secrete a sticky milk - I could almost always throw away the knife, because it was so glued and the stuff was impossible to get over.
Now I've discovered that you can peel them as well as completely "tack-free" as follows: Brush them well under water and then cook them unpeeled in steam (if they are too long for the pot diameter, just break through). Duration: Depending on the thickness of the roots approx. 15-20 min.
You do not need a special steamer: In the trade, there are inexpensive, collapsible metal sieves on feet, which are simply placed in the saucepan, in the previously given about 2 cm of water. When cooking lid on it.
Then you can get rid of the "Pelle" without (glue) problems. Sometimes it is enough to twist or twist the root a bit, and the pelle will go away by itself. If they are too hard then they can continue to cook as usual.
So I have fun again to eat fresh salsify.
