6 tablespoons thick cream
20 g of butter
1/2 lemon juice
1 clove of garlic
Defrost the Salsifies ,
brown them over low heat in the butter.
Add the grated nutmeg, salt, pepper, cream, chopped garlic and lemon juice.
Simmer on low heat for about ten minutes.
Sprinkle with chopped parsley
Serve immediately and bon appetit