Elisabeth Ayrton

Salsify in Cream

Preparation info

  • For

    4

    • Difficulty

      Easy

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.

Ingredients

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

Method

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.