• 1 lb salsify
  • 1 Tablespoon butter
  • Salt and freshly ground pepper to taste
  • 2 Tablespoons chopped fresh parsley or chives

Fill a bowl large enough to hold the salsify with cold water and add 1 teaspoon of vinegar. Cut off tops of salsify root, peel with veggie peeler, chop into ½ inch pieces and immediately place into the cold water. Bring a large pot of water to a boil. Drop chopped salsify into boiling water and cook, covered, for about 20 min. or until tender but not mushy (similar to carrots). Drain. Add butter, salt, pepper and herbs and toss before serving.