Buttered Salsify

1. 1

   Have a bowl of cold water ready to which a little lemon juice or vinegar has been added.

2. 2

   Cut off the tops of the salsify root, peel with a vegetable scraper, and drop immediately into the cold acidulated water to prevent discoloration.

3. 3

   Cut into 1/2-inch wide strips about 2 inches long.

4. 4

   Drop them into large pot filled with boiling water and cook, covered, until tender, about 20 minutes; avoid overcooking as the flesh should not become mushy.

5. 5

   Drain well; add butter, salt, pepper, and a sprinkling of parsley or chives and toss well before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.