Salsify in Cream

Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is the best and simplest recipe of all.


  • 1 lb. (½ k.) salsify
  • 2 oz. (60


Toss the tender, boiled salsify in butter for 2 minutes. Shake some coarse black pepper over it and pour in the cream. Shake and stir for a further 2 minutes and spoon into warmed, individual dishes and serve at once.