Wash the black salsify with a sponge and peel with a vegetable peeler. Wear rubber gloves when peeling, as the milky juice that comes out is sticky and will stain your hands. Alternatively, you can release the black salsa stone from the skin under running water. Cut off the root ends and place the vegetables in a bowl of lemon water to prevent them from browning.
Heat butter in a covered pan and place the roots in it. Season with salt and sugar. Cook the vegetables on medium-high heat for a few minutes, let them caramelize. It should still be al dente.
Hollandaise Sauce Ingredients:
Melt the butter in a pot and let the whey brown. Boil white wine with a pinch of salt, sugar and pepper in another pot and add a little cranberry juice to taste. Allow the liquid to cool.
Separate the eggs and mix the yolks with the white wine mixture. Heat in a pot or over a water bath (maximum about 80 degrees). Mix everything strongly and constantly with a whisk. Add melted butter to the beaten egg mixture little by little until a creamy mass is formed. Chop and mix in the dried cranberries.
Lamb salad ingredients:
Wash and dry the lettuce. Divide into florets and cut off the roots if necessary. Just before serving, dip the butter in the black sausage pan.
Transfer the black salsify to a plate, add the hollandaise sauce and top with the marinated lamb’s lettuce.