Preparation info
    • Difficulty


    • Ready in

      30 min

Appears in

By Eliza Acton

Published 1845

  • About


We are surprised that a vegetable so excellent as this should be so little cared for in England. Delicately fried in batter—which is a common mode of serving it abroad—it forms a delicious second course dish: it is also good when plain-boiled, drained, and served in gravy, or even with melted butter