Salsify with Egg Sauce

Ingredients

• fresh salsify
• coarse sea salt
• egg gravy

Directions

1. Soak fresh salsify in cold water for at least 1 hour.

2. Scrape the skins off using a sharp knife.

3. Place the salsify in a pan with enough cold water to cover it.

4. Slice the salsify into a double boiler or granite kettle with hot water.

5. Cook until tender and ensure they are dry when done.

6. Add coarse sea salt a little before they finish cooking.

7. Transfer to a serving dish and pour egg gravy over the salsify.

8. Serve hot.