Sautéed Salsify, Mushrooms, Garlic and Parsley on Toast

Preparation info

  • Serves


    • Difficulty


Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This recipe makes for a luxurious Sunday breakfast, though it would work just as well for a light lunch or dinner. Hearty, thick-sliced sourdough toast is a very good vehicle for salsify due to its slight tang and robust texture, but don’t be put off if you don’t have it – more or less anything goes.


  • 250 g salsify
  • juice of 1 lemon
  • 2 tbsp</


Peel the salsify, chop into chunks and boil with a pinch of salt and half the lemon juice for 5 minutes, then drain.

Heat half the oil in a frying pan over a medium heat, add the salsify and season well with salt and pepper. Fry until the salsify is tender and golden, turning the pieces regularly. Add the mushrooms and fry for a further 10 minutes, or until all the liquid has evaporated