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Sautéed Salsify, Mushrooms, Garlic and Parsley on Toast
- Serves
2
- Difficulty
Easy
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.
Ingredients
250 g - juice of
1 2 tbsp</
Method
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
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