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Salsify with buttermilk and pumpkin seeds



Peel the salsify and slice into thick short lengths. Cook until done in milk and water with a pinch of salt. Heat the buttermilk slightly and season with salt and pepper. Rinse the salsify and fry them in a pan over medium heat. Serve with the buttermilk, drizzle with some olive oil and garnish with the pumpkin seeds.