Ah, nothing like some Salsify waiting for you when you get home after a long day!

[DFW]

Some WHAT???????

I looked it up, as I only knew them by their German name. They are one of my favorite vegetables. Their German name translates out to "Black Roots," and I knew I had never heard of black roots before. But I had never heard of Salsify, either. These fabulous tasting things are standard here in Germany, and my wife had made them since I have known her (and that's 47 years!).

Here is a website describing them: https://www.theguardian.com/food/2018/nov/09/salsify-waitrose-forgotten-victorian-vegetable

I was down in France today, and it was 6 hours down and about 5 hours back. I had to get up at 5, out of the house by 6, in my Paris office by 12:30, back getting picked up at the Düsseldorf airport train station around 10:30, home at 11. In between, I had about 4 hours to work, and so I had no time for some fancy French (or any other) food for lunch.

So, she made me a pan of sautéed salsify and artichoke hearts in olive oil, pepper, and some sautéed onions.

Oh, and a veggie bake with pumpkin, yellow squash, zucchini, artichoke heart bottoms and some sliced potatoes.

AND some chicken in Jardine's 5 star Texas BBQ sauce (I bring it over).

Then some minimally sweetened apple cake with cinnamon and some Constant Comment tea (I bring that over, too) sweetened with some apricot marmalade.

Now, for THAT, I'll work some overtime!

Now, I know full well that it not healthy to eat such a big meal this late at night. I know, I know, but I'll tell you what--if this kills me tonight, I'll die happy!

[vanlassie]

1. Good for Waitrose. I love how British products are identified

in such a way that you can tell they are proud of them.

[elleng]

2. Quite a day!

Salsify is described on the packet as having a subtle flavour, “a little like a mild artichoke, perhaps with a trace of liquorice or, when cooked, some even claim to detect a hint of oysters.”

[Ocelot II]

3. Isn't it some kind of parsnip?

I'm not crazy about parsnips but sautéeing just about anything in olive oil usually works out pretty well. I'd go for the apple cake, too.

[DFW]

4. In addition to everything else, my wife is a master chef

She can make just about anything taste amazingly good. The "black roots" do indeed have a taste close to that of artichoke hearts. When sautéed in some olive oil, lemon, pepper, and a pinch of salt, it's harder to stop eating them than doritos with the best Mexican salsa.