Add the herbs and a generous teaspoon of salt, and bring to the boil, then cook until you can just insert a sharp knife into the salsify. Drain in a colander, reserving the herbs.
Place the cream and the leaves from the reserved herb stalks in a saucepan. Bring to the boil (don’t let it boil over) and simmer for 5 minutes. Add the anchovies and Parmesan, adjust for saltiness and turn the heat off.
Rub the butter over the bottom of a
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