Salsifi

Glaze it in stock and butter; the root has no fat of its own.

Its faint artichoke bitterness needs dairy fat, not acid.

Green and mineral over a root that reads brown all the way through.

In the peeling water and again at the end. It browns twice otherwise.

Nutty solids double the nuttiness already in the root.

Smoke and salt against a sweet, mild, slightly earthy stem.

The Victorian treatment: egg fat and acid over boiled batons.

Two mild starchy sweets; the chestnut brings the tannin.

Earth on earth, and salsify is bland enough not to fight it.

It is called the oyster plant for a reason. Put them on one plate and check.