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The Silver Spoon, Phaidon Press

Serves 4


• juice of 1 lemon, strained
• 1 pound 5 ounces salsify
• 1 tablespoon all-purpose flour
• scant 1 cup heavy cream
• 2 tablespoons white wine vinegar
• 2 tablespoons finely grated horseradish
• salt and pepper


Half-fill a bowl with water and add half the lemon juice.

Peel and chop the salsify, then immerse in the acidulated water.

Fill a large pan with water, add the flour, a pinch of salt, the salsify and the remaining lemon juice and bring to a boil. Lower the heat and simmer for about 30 minutes.

Drain and let cool.

Meanwhile, stiffly whip cream, season with salt and pepper and gently stir in the vinegar and horseradish.

Place the salsify on a serving dish and spoon the horseradish cream over it.



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