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Salsify with cider
Serves 4 Starters and mains
Ingredients
- 400g salsify
- juice 1 lemon
- 150g unsalted butter
- 500ml cider
- handful flat-leaf parsley, finely chopped
Method
Peel the salsify and immediately place in a pan of cold water with the lemon juice. Bring to the boil and simmer until tender – around 10 minutes, depending on their size. Drain and cut into batons.
Add the butter to a saucepan and pan-fry the salsify until nicely coloured. Add the cider and allow it to reduce until the salsify is glazed and only a small amount of liquid remains. Transfer to a serving dish and sprinkle over the parsley.
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