Maybe your new favorite bean dish:
Mix about 2l of cold water with vinegar and flour. Rinse salsify, remove peel or scrape and place in vinegar water on the spot to prevent them from turning brown. Remove peel from onions, dice and sauté in heated fat for 2 min until soft. Cut black salsify into 4 cm long pieces, add to onions and pour a quarter l vinegar water. Sprinkle seasoning on top. Steam the vegetables for 20 minutes with the lid on. Mix whipped cream and egg, add hot black salsify broth, stir briefly, then pour back to vegetables. Heat the vegetables only slightly (otherwise the egg will curdle). Stir in ham cut into strips. Arrange the vegetables on a platter, sprinkle with the sprouts and fresh herbs and bring to the table.
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