Directions
Scrub and trim the salsify. Put the whole, unpeeled salsify roots in a steamer basket over 2 inches of boiling water. Steam for about 10 to 12 minutes, until barely tender (make sure water doesn't evaporate completely).
Drain and rinse under cold running water. Dry with paper towels and cut into 4-inch lengths.
Heat the butter and olive oil in a frying pan. Sauté the salsify for 3-4 minutes until golden brown. Transfer to a plate.
Sprinkle with the parmesan cheese and parsley and season with the salt and cayenne pepper.
Recipe Note
May be served on thick slices of toasted sourdough or French bread that has been rubbed with a cut clove of garlic.