My winter vegetable CSA introduced me to a new root vegetable: salsify, and I experimented with cooking them en papillote, with shallots and a lemony mustard vinaigrette. The cooking method accentuated the salsify's delicate flavor. It was a real treat and I just wish this lovely vegetable were easier to come by. <br /> <br />Note: If you can't find salsify, this recipe would also work nicely with other root vegetables like parsnips, Jerusalem artichokes, or fennel bulbs.

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