Serves 4
450 g (1 lb) salsify
salt
grated Parmesan cheese to serve
<h2>for the Sauce </h2>
25 g (1 oz) margarine
1 onion, sliced
2 mushrooms, sliced
15 g (1/2 oz) flour
2 tomatoes, skinned and chopped
pinch of mixed herbs
salt pepper
150 ml (1/4 pint) stock
1. Cook the salsify in boiling salted water until tender.
2. Meanwhile, make the sauce.
3. Melt the margarine in a saucepan and fry the onion until softened.
4. Add the mushrooms and fry for 2 minutes, then stir in the flour.
5. Add the tomatoes, herbs, salt, pepper and stock and bring to the boil, stirring.
6. Simmer for 10 minutes.
7. Drain the salsify, then peel and slice.
8. Add to the sauce and simmer for a further 10 minutes.
9. Serve with Parmesan cheese.
