Peel and wash the carrots. Brush the black salsifies vigorously under water. Peel, wash and immediately place in cold water with vinegar essence and flour. Cut the vegetables into diagonal slices. Bring approx. 1/4 litre of water and broth to the boil.
Cook the vegetables for about 3 minutes. Drain and collect the stock. Mix 3 tablespoons stock, 2 tablespoons vinegar, salt, pepper and sugar. Fold in the oil. Wash the parsley and cut into strips. Mix with carrots, black salsify and marinade. Leave to stand for about 20 minutes. Coarsely chop the nuts. Clean and wash lamb's lettuce and pluck smaller if necessary.
Mix with carrots, black salsify and marinade. Leave to stand for about 20 minutes. Coarsely chop the nuts. Clean and wash lamb's lettuce and pluck smaller if necessary. Serve with the marinated vegetables. Sprinkle with nuts