Buttered Salsify - cooking recipe

Ingredients

1 lb salsify
3 tablespoons butter
salt, to taste
fresh ground pepper, to taste
chopped parsley or chives, for garnish

Preparation

Have a bowl of cold water ready to which a little lemon juice or vinegar has been added.
Cut off the tops of the salsify root, peel with a vegetable scraper, and drop immediately into the cold acidulated water to prevent discoloration.
Cut into 1/2-inch wide strips about 2 inches long.
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.
Drain well; add butter, salt, pepper, and a sprinkling of parsley or chives and toss well before serving.