Braised Salsify

• 2 large sticks of salsify
• 20 g vegetable oil
• 200 g

Peel the dark skin off the salsify and cut it into 6cm lengths. Roast it in a pan on a high heat with a little oil. Once coloured, deglaze with the red wine and reduce until a syrup consistency. Add the butter to finish and season with a little salt and just a few drops of sherry vinegar.