Serve these with ham and eggs, or with maple syrup or honey
1½lbs. salsify (about 6 roots)
3 to 4tblsp. butter or margarine
⅛tsp. garlic powder
Cut off tops and wash salsify; peel thinly with vegetable peeler; cut in 1″ lengths. Drop immediately in cold water to cover with vinegar and salt added. Bring to a boil and cook, covered, until tender enough to mash, 15 to 20 minutes. Drain thoroughly.
Mash salsify, adding pepper, 1tblsp. butter and garlic powder. Form in flat cakes about 3″ in diameter; dredge lightly with flour. Cook in remaining butter.