-
1
For broth, preheat oven to 450 degrees.
-
2
Peel and dice vegetables and place in a large roasting pan or 2 pans to avoid overcrowding.
-
3
Toss with the oil.
-
4
Roast until browned, stirring occasionally, about 45 minutes.
-
5
Transfer to a large pot and add 4 cups of water.
-
6
Place over medium heat and simmer until broth is reduced to 2 cups, about 30 minutes.
-
7
Strain and stir in 1/2 teaspoon of salt, pepper and thyme.
-
8
Set aside.
-
9
Place salsify and milk in a large pot over medium heat.
-
10
Simmer until tender, about 30 minutes.
-
11
Drain and rinse under cold water.
-
12
Cut in half lengthwise and then across into 2-inch pieces.
-
13
Melt 1 tablespoon of butter in a large skillet over medium heat.
-
14
Add the salsify and cook until it turns light brown, about 5 minutes.
-
15
Season with salt and pepper.
-
16
For spatzle, whisk together the milk, eggs, mustard, salt and pepper.
-
17
Add flour and stir until smooth.
-
18
Bring a large pot of water to a boil.
-
19
Place a one-sided grater with large holes over the pot and press the spatzle mixture through the holes, letting it drop into the pot.
-
20
Cook until spatzle rises to the top, about 1 to 2 minutes.
-
21
Drain.
-
22
To serve, reheat broth and salsify.
-
23
Melt 2 teaspoons of butter in a nonstick skillet over medium heat.
-
24
Add spatzle and toss until heated through.
-
25
Divide salsify among 4 bowls and top with spatzle.
-
26
Remove thyme from broth and ladle into the bowls.
-
27
Serve immediately.
