Our veg box delivered a bag of mud coloured roots a few months back with no note. After a little fishing around on the next we tracked them down as Salsify, a lovely root vegetable with a delicate flavour (some say oyster like but we're not convinced) <br /> <br />Anyway we were clearing the fridge the other day and there was Salsify, Leeks, Chillies and a Ginger root. We'd made a rosti with the Salsify so knew the principle was sound. <br /> <br />Peel and coarse grate Salsify (4/5 roots) <br />Julienne leeks (3 smallish) <br />Cook both in butter till soften but not to soft <br />Set aside in a bowl <br /> <br />Chop garlic, ginger, chilli finely (we used 1 big clove, 1 inch, and 1 chilli) and add to Salsify and Leek with an egg to bind <br />Season well <br />Cook as small rostis in butter and olive oil <br />Rest briefly on kitchen paper to remove any excess fat <br /> <br />Eat with pretty much anything <br />

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