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In season in February Salsify is a root vegetable belonging to the dandelion family. Also known as the "oyster" plant as it has a similar taste once cooked.
Not the cutest vegetable on the block it resembles a scraggly and very dirty parsnip yet underneath the flesh is pearly white. It can all be eaten, root, leaves and the purple flowers.

Trim and peel the root. If not using straight away pop it into a solution of water and lemon juice to stop it browning. When ready perhaps cube it and add to soups and stews. Or boil it and mash like parsnips just don't overdo the boiling. Some chefs boil it in milk and water for a richer flavour. Alternatively, and my favourite, oven roast with a drizzle of quality oil and a sprinkling of chopped herbs and garlic.



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