Salsify

This looks like a long, skinny carrot, with a rough, brownish skin and crisp, pale flesh. It’s a shame it’s not more popular as it makes a useful vegetable for the winter months and has a subtle, interesting flavour -good in soups, gratins and even fritters. Choose smooth, hard specimens and store in the fridge or a cool, dark place. To prevent discoloration when preparing, either peel and drop into acidulated water before cooking or cook in their skins and then peel.