Sautéed Salsify
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- salsify
- butter
- chopped parsley
Instructions
- Cut the salsify into lengths of 5 centimetres.
- Sauté them in butter, in a frying pan, until they are well browned.
- Season them.
- Arrange in a timbale with chopped parsley.