SERVES 6
1 kg (2 1/4 lb) salsify juice of 1 lemon
2 tbsp flour
1 tsp salt
3 tsp unsalted butter at room temperature
1 - 2 tsp Dijon mustard
freshly ground black pepper
2 tbsp parsley, chopped
Cut the ends off the salsify and peel it. Cut into 5 cm (2 inch) pieces and drop into a bowl of water mixed with half the lemon juice.
Put the flour into a pan and place on a low heat. Gradually stir in 1 1/2 litres (3 1/2 pints) of water, the salt and the rest of the lemon juice. Add the salsify and bring to the boil.
Lower the heat and put a lid on the pan, then cook for 10 - 20 minutes, depending on the thickness of the salsify: they should be tender but not collapsing. Drain well.
Mix the butter with mustard and stir into the salsify. Season to taste and serve sprinkled with parsley.
