Cubes of silky-tender salsify make a good winter side dish for slow-roast lamb or pork shoulder, which can go in the low oven at the same time. This is Riverford Cook Anna’s favourite way to cook salsify.
Heat the oven to 170°C/Gas 3. Scrub and peel the salsify then cut into chunky pieces. If you have an extra moment, roll-cut for attractive pointy shapes that are best at caramelising. Keep them in a bowl of water acidulated with some lemon juic