Pan-Roasted Salsify

from Eggs on Sunday

Adapted from this recipe

Ingredients
4 large or 8 thin/small salsify roots

 Juice from 1 lemon
1 teaspoon black peppercorns
1 bay leaf
1–2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
A sprinkling of chopped parsley or thyme

Directions
Peel the salsify roots and place them in a shallow pan with water to cover, lemon juice, black pepper, bay leaf, and salt to taste. Bring to a simmer and cook until tender (about 20-30 minutes, simmering, based on the thickness of the roots.)

Remove the salsify roots from the liquid and let cool slightly, then cut into small pieces (I cut mine into 2-inch batons.)

Heat some olive oil in a saute pan over medium heat until hot, then add the salsify pieces along with a sprinkle of coarse salt and a grinding or two of fresh black pepper. Cook until golden brown, then toss in the chopped fresh thyme at the end.