Serves 3 as a starter
This simple treatment brings out the very best of salsify, and makes a dish good enough to eat on its own as a first course.
450 g (1 lb) salsify, cooked and peeled
50 g (2 oz) butter lemon juice
Cut the salsify into 5cm/2inch pieces, or smaller cubes if you prefer.
Heat the butter until foaming and tip the salsify in.
Cook over a medium heat until golden brown.
Stir in the lemon juice, cook a moment longer, and serve.
