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SAUTEED SALSIFY

Bring 2 quarts of salted  water to a boil in a large saucepan. In a small bowl whisk the flour together with 6 tablespoons of water.  Pour the flour mixture into the saucepan, along with the lemon juice.  Cut the salsify into matchsticks and boil until crisp-tender, about 10-15 minutes.  Drain and refresh under cold running water.  Dry the salsify with paper towels.  In a frying pan melt the butter and cook the salsify over a low heat for 20 minutes, stirring frequently.  Season with salt and pepper.  Before serving, sprinkle with the garlic and parsley.
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3 lbs salsify or scorzonera, peeled
2 tbsp flour
2 tbsp fresh lemon juice
6 tbsp unsalted butter
1 garlic clove, minced
1/2 cup fresh chopped parsley
salt, pepper
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40
mn
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35
mn
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Ile-de-France
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Salads
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Saumur-Champigny
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