Mashed Black Salsify (Schwarzwurzel)
Proceed as with ordinary salsify, except that it is best not to peel or cut this sort of salsify until after boiling. When boiled, peel, and mash the white part, using 1 tablespoon of cream to each cup of salsify, 1 teaspoon of butter, pepper, and salt. Arrange in individual dishes or cases with crumbs on top, and bake ten minutes to brown.