You, my friend, are not a parsnip

Ingredients

• 600 g salsify
• approx 1.25 l water
• 1.5 tsp salt
• 1 tblsp lemon juice
• butter and chopped flat leaf parsley to serve

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Preparation

• Scrub your salsify very well under a running tap, then, leaving the skin on, trim the ends and cut into pieces approx. 5 cm long. Note that when you cut salsify, it will exude a slightly sticky, milky substance, alternatively brown and white in colour. Nothing to be concerned about, just sayin’ it’ll be stickier and messier than dealing with, oh, parsnips, for example.
  Bring around 1.25l of water to a boil, add the salt, lemon juice and salsify and boil until the salsify is fork-tender – approx. 25 minutes or so – less for pieces that are very thin. Drain, scrape off the skins and serve tossed in a little melted butter and chopped parsley.

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