Buttered Salsify

Directions

1. 1
   Have a bowl of cold water ready to which a little lemon juice or vinegar has been added.
2. 2
   Cut off the tops of the salsify root, peel with a vegetable scraper, and drop immediately into the cold acidulated water to prevent discoloration.
3. 3
   Cut into 1/2-inch wide strips about 2 inches long.
4. 4
   Drop them into large pot filled with boiling water and cook, covered, until tender, about 20 minutes; avoid overcooking as the flesh should not become mushy.
5. 5
   Drain well; add butter, salt, pepper, and a sprinkling of parsley or chives and toss well before serving.