Serves 6
1 kg (2 1/4 lb) salsify
juice of half a lemon
salt, milk
25 g (1 oz) butter
1 tbsp chopped parsley
1 tbsp chopped chives or 1/2 tbsp chopped thyme or mint
Clean the salsify as above, dropping it in a bowl of water mixed with the lemon juice to keep it white.
Boil the salsify for 10 - 20 minutes in water with a little milk and salt added.
Melt the butter and add the drained salsify. Stir in the chopped herbs and warm through for a couple of minutes.
