Salsify in béchamel sauce

Shake the dirt off the salsify over the trash can.

Peel and cut them into pieces of 6-7 cm, place them in cold water with half a squeezed lemon.

Cook them al dente with the other half of the lemon juice and a pinch of salt, drain.

Let the butter melt, add the flour all at once and let it cook for a moment.

Deglaze with half of the milk, whisk out the lumps, add the rest of the milk, bring to a boil and stir the cheese in firmly. Season with pepper and salt, taste.

Add the salsify, mix gently and serve.