Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Place onions in a roasting pan and bake for 40 minutes until soft. Cool slightly, then peel and discard the outer layers. Roughly chop the soft inner layers.
• 3.
  Reduce oven to 150°C. Peel salsify and place in a bowl of water with the lemon juice to prevent browning. Drain. Place the salsify in a casserole dish with stock, 30g butter and 1 teaspoon salt. Cover and roast for 35 minutes or until just tender. Remove the salsify and keep warm. (The leftover stock can be used in soups.)
• 4.
  Melt remaining 20g butter in a pan over medium heat. Add onion, anchovies and lovage or celery leaves and cook gently, stirring, for 3-4 minutes until the lovage is wilted. Keep warm.
• 5.
  Meanwhile, blanch the kale in boiling salted water for 3-4 minutes until just tender. Refresh in iced water, dry well, then roughly chop. Heat oil in a frypan over medium heat. Add the kale and gently cook, stirring, for 2-3 minutes until crisp, being careful not to burn the leaves. (Alternatively, bake in the oven at 100°C for 5-10 minutes until crisp.) Drain on paper towel.
• 6.
  Place the salsify on a plate and top with onion mixture, then scatter with fried kale and drizzle with extra olive oil.