Melissa's Corporate Chefs
Have a bowl with cold water ready that you have added a little lemon juice or vinegar to (this prevents discoloration).
Cut off the tops of the salsify root. Peel with a vegetable peeler and drop into the water.
Remove and cut into 1/2 inch wide strips about 2 inches long. Drop into a large pot filled with boiling water.
Cook, covered, until tender, about 20 minutes or until tender (the flesh should not become mushy). Drain.
Mash the cooked salsify with 3 tablespoons of butter, salt and pepper to taste and the chives, until smooth.
Shape into balls about 1-1/2 inches in diameter, then flatten into patties.
Melt the remaining 4 tablespoons of butter in a skillet and fry the patties on each side until brown. Remove and drain briefly on paper towels and serve.