Buttery Salsify Puree With Horseradish

• 2 tablespoons lemon juice
• 2 pounds black or white salsify
• 1 small clove garlic
• 2 1/2 tablespoons butter
• 3/4 cup milk
• 1/2 tablespoon horseradish, or to taste
• salt, to taste

1. Fill a large bowl with cold water, and add the lemon juice to create an acidulated bath. Peel the salsify, and cut it into 2 inch lengths, slipping the pieces into the bath as you work.
2. Add the drained salsify and the clove of garlic to a saucepan of cool water, and bring to a boil. Cook for 8-10 minutes or until tender. Drain, and puree with remaining ingredients. Garnish with parsley, or other mild herbs. If you like, this recipe can easily become a soup by increasing the amount of milk until the desired texture is reached.

lemon juice, black, clove garlic, butter, milk, horseradish, salt

Taken from www.epicurious.com/recipes/member/views/buttery-salsify-puree-with-horseradish-50066469 (may not work)