The taste of salsify is similar to white asparagus. And like asparagus thick stalks are the easiest to peel and have better flavour. Note: Wear disposable gloves to peel them.
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1kg fresh salsify
1 lemon, juiced
a little vegetable stock cube, crumbled
1 knob butter
4 slices cooked ham, cubed or cut into strips
salt and pepper
mince fresh parsley
Method Prep:15min › Cook:25min › Ready in:40min
Put on disposable gloves because salsify will stain your hands. Brush salsify thoroughly under cold running water, then peel and drop into a bowl with cold water and lemon juice immediately so that the salsify retain their white colour and don't turn brown.
Bring salted water with a little crumbled vegetagble stock cube to the boil. Add salsify and cook till they can be easily pierce with a knife, about 25 minutes. Drain and cut into diagonal slices.
Melt butter in a frying pan and add salsify. Fry briefly whilst stirring so they are evenly coated. Add ham, season with salt and pepper and serve sprinkled with parsley.