Rinse and brush the salsify because the roots can be very sandy and dirty. Then peel them.

Rinse them well under cold running tap water again. Make sure that all the sand and dirt are totally washed off. While peeling the salsify, let the peeled roots soak in some water with half of the lemon juice. This keeps them from oxidation that makes the white salsify yellow once they are peeled.

Then chop the peeled salsify into smaller even bits. Pour the vegetable oil in a large non-stick pan or wok and place it over high heat until hot. Add the chopped salsify and season with a pinch of pepper, salt and nutmeg.

Quickly stir fry the salsify for about 4 minutes. Sprinkle with the rest of the lemon juice and the dry white wine.

Transfer the stir fried salsify to a large baking dish. Sprinkle with an extra pinch of pepper and salt.

Bake the salsify in a preheated oven at 400°F (200°C) for 40 to 45 minutes until the salsify is soft and golden. Gently stir the vegetables halfway through cooking time. Remove the salsify from the oven, sprinkle with the freshly chopped parsley and extra olive oil.

Check the seasoning and add extra nutmeg, pepper or salt to taste if necessary. Serve hot.