SALSIFY WITH HERBS
4 servings
Bring to a boil in a medium saucepan:
- 8 cups water
- 2 tablespoons lemon juice or distilled white vinegar
- 1 teaspoon salt
Peel and cut into 3-inch lengths:
- 2 pounds salsify
Add to the boiling water. Return the mixture to a boil, reduce the heat to maintain a brisk simmer, and cook, uncovered, until the salsify is tender when pierced with a knife, 10 to 20 minutes. Drain and toss immediately with:
- ¼ cup extra-virgin olive oil, melted butter, or Brown Butter
- ¼ cup chopped parsley or 2 tablespoons chopped tarragon
- (¼ cup chopped toasted hazelnuts)
- (1 tablespoon minced chives)
- Lemon juice or white wine vinegar to taste