- 4 lemon slices
- 24 2/3 ounces [700 g] frozen salsify
- 2 garlic cloves, crushed
- 3 1/4 ounces [100 mL] heavy cream
- 1 teaspoon [5 mL] freshly snipped tarragon
- Pepper, to taste
- Lemon slices [to decorate]
- Freshly chopped parsley [to decorate]
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- Boil frozen salsify into hot boiling water along with 4 lemon slices.
- Leave to simmer for approximately 25 minutes.
- Remove from heat and drain; throw away lemon slices.
- Into a small casserole, bring together crushed garlic, cream and snipped tarragon to just a boil.
- Immediately lower heat and mix in drained salsify.
- Pepper, stir and cover.
- Leave to simmer for 5 minutes.
- Serve, sprinkled with freshly chopped parsley.
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