After the less-than-successful previous attempt at salsifis à la creme, I was determined to learn from my mistakes and have another go.
I read recipes. I parboiled them before attempting to peel them. In short, she can learn!
And they were fab. I still don't think they taste like either oysters or asparagus, but they were delicate, tender and delectable. Absolutely perfect with a pan-fried venison steak, a red wine reduction and spinach wilted with garlic. I've kept a couple of the parboiled salsify back, to try another classic recipe - the salsify fritter.