Black Salsify with Saffron Sauce

Brush the salsify under cold running water and remove the skin. Later, rinse them again and cook them in salted water with the juice of one lemon for about 10 minutes.

Chop the pine nuts very finely. Mix the eggs. Drain the cooked salsifies thoroughly and turn them to the other side, first in the beaten eggs, then in the chopped pine nuts.

Heat the oil in a frying pan. Roast the salsify in it for ten minutes over medium heat until golden brown, then remove and arrange on a heated plate.

Heat the saffron together with the sour cream or crème fraiche, but do not make it. Season the sauce with salt, pepper and sugar and offer with the salsifies.

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