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Salsify – and their close relative, scorzonera – look like long, rather dirty dark roots when you see them in the shops, but when they’re peeled and cooked they have a delicious, delicate flavour.

SERVES 4

1kg (2 lb) salsify or scorzonera (unpeeled weight)

2 tbsp lemon juice

salt

25g (1oz) butter

freshly ground black pepper

2 tbsp chopped fresh flat-leaf parsley

Peel the roots, keeping them under cold water to preserve the colour. Cut them into 2.5cm (1in) pieces and put them straight into a bowl of cold water with 1 tablespoon of lemon juice.

Bring 2.5cm (1in) of salted water to the boil in a large saucepan, add the roots and cook for about 10 minutes or until just tender.

Drain and add the butter, the remaining lemon juice, the parsley and salt and pepper to taste. Heat gently to melt the butter, then serve at once.