how to prepare salsify
Keep in the bottom of the fridge or in a cool veg rack for a week or two. To prepare, scrub off any mud, peel off the skin and immediately plunge the stalks into water with lemon juice added, to stop them discolouring.
Dice and add to soups or stews. Mash on its own or with potatoes. Cut into pieces and roast. To braise, put in a pan with water (150ml water to 300g salsify), a glug of olive oil, a squeeze of lemon and a chopped garlic clove. Simmer for 30-40 mins until tender and the liquid has evaporated. Stir occasionally and add a little more water if needed. Season and stir in fresh herbs.