First we’re going to make a water bath to prevent the salsify from turning brown. Mix the water with the juice from the lemon and the flour. The flour does really help, but obviously it’s not gluten free anymore. You could also make it without. Give it a proper mix and set it aside.
Then take a couple salsify roots and wash them well with a metal sponge. You could also peel them, but then you’re left with a much thinner salsify. This works great as well. While you’re scrubbing you’re salsify keep the cleaned ones in the lemon and flour water.
Once they’re all clean trim the top and bottom and transfer them into a vacuum bag. I place 7 pieces in each bag. Also add the milk, the coffee beans and the salt. Then vacuum the bags a 100%.
Now cook the salsify in a sous-vide bath or in a steam oven at 90 °C for 1.5 hours.
You could also simmer them submerged in milk with some coffee beans, but by cooking them sous-vide it really improves both texture and flavor. When simmering you need to cook them for about 20 to 30 minutes.
Once cooked let them cool down and then take them out of the bags. The longer you leave them in the bag, the more intense the coffee flavor will be. Just keep this in mind.
