Salsify with Butter and Parsley

The best recipes are often the simplest. Three basic ingredients will suffice to sublimate the salsify. Melted butter, lemon peel and fresh parsley will bring out their subtle aromas. Ideal accompaniment for your meat, poultry or fish dishes.

salsify (1.5 kg)
butter (100 g)
fresh parsley (10 g)
1 lemon
sea salt
black pepper, freshly ground

Wash and zest the lemon. Book it. Soak the salsify in cold water and brush to get rid of the soil. Rinse them in clear water, cut the tuft and peel them.

Cut them into sections and immerse them in a container of cold water added with the juice of the squeezed lemon so that they do not darken.

Then put them in a saucepan and cook them in boiling salted water for 20 minutes. Drain them well.

Melt the butter over low heat in a small saucepan. Remove the white parts with a skimmer and add the lemon zest. Wash and chop the parsley.

Heat the melted butter in a large saucepan. Add the salsify, parsley, salt and pepper. Mix well for 2-3 minutes and serve hot.

Makes 8 servings.