This is a simple way of serving this undervalued and tasty vegetable. Cut a lemon into quarters and squeeze the juice into a pan, then add the lemon quarters and a litre of cold water. Peel 600 g salsify and add to the pan, cutting them to fit the pan if needs be. Bring to the boil, add a large teaspoon of salt and cook until you can just insert a knife through them. Drain, reserving one lemon quarter. Cut the salsify into l-2cm rounds. Chop the reserved lemon into pieces. Put the pan back on the heat and add 50 g butter and ½ teaspoon caraway or cumin seeds, and cook over moderate heat until the butter goes nut-brown. Add the salsify and lemon and cook for 3–4 minutes, stirring often, to colour. Season and serve. Serve with poached white meats, steamed fish and roast lamb.