1 3/4 lb (800 g) salsify (also known as oyster plant)
vegetable stock
juice of 1 lemon
4 hard boiled eggs
3 tbsp finely chopped parsley
10 tbsp ghee (clarified butter)
3 tbsp fine dry white breadcrumbs
salt and pepper
1. Make the vegetable stock and set it to heat.
2. Have a large bowl of cold water acidulated with the lemon juice standing ready and drop each piece of salsify into it as soon as it is peeled to prevent discoloration.
3. Trim, wash and peel the scorzonera one root at a time. As each root is peeled, cut it lengthwise into thick slices; cut each of these into 1 1/2 in (4 cm) lengths and remove any of the hard, woody central section from each piece with a sharp knife.
4. Drop these into the bowl of acidulated water to prevent them discolouring.
5. Drain and boil in the stock for about 15 minutes, or until tender.
6. Transfer to a very hot serving dish and sprinkle with the finely chopped eggs and parsley. Keep hot while you heat the ghee until it is very hot and starting to deepen in colour; add the breadcrumbs, a pinch of salt and a little freshly ground pepper.
7. Stir well, then sprinkle all over the salsify and serve at once.
