Instructions: Boil the peeled whole roots in a deep pan with 2 quarts water, the lemon juice, and a pinch of salt. When easily pierced with a knife, after approximately 15 to 20 minutes, remove the salsify from the heat, drain, and set aside to cool on a paper towel.

Season each salsify with pepper. Use about 1-1/2 slices prosciutto lengthwise to wrap each root (the width of the slices should fit tightly around the cooked salsify).

Preheat oven to 400 degrees. Place a sheet of phyllo dough on the countertop. Brush the sheet with melted butter and sprinkle it with Parmesan, nutmeg, salt, and pepper. Place a salsify wrapped in prosciutto along the edge of the shorter length of the dough. Tightly wrap the salsify, rolling it 3 times in the dough. Trim off the leftover dough, if any, along the salsify. Repeat with each salsify until they are all wrapped. Brush each roll with butter and sprinkle with or roll them in Parmesan. Place the rolls on a greased baking sheet and bake until golden brown, approximately 5 to 7 minutes.

Presentation
Cut each roll at an angle in 2 inch-long pieces. Place then on a serving dish over clean and colorful fall leaves.

Note: Salsify can make great chips for snacks. Peel and slice the roots into 2 inch lengths. Thinly slice each piece lengthwise. Heat 1 cup oil to 350 degrees, plunge in the salsify, and fry until golden. Drain the chips on a paper towel and sprinkle with salt.

NOTES : For those of you who are unfamiliar with this root vegetable, salsify looks like a long, thin, nontapering black carrot. The flesh is white and, once cooked, has a slightly bitter and nutty taste. It is often used for soups, salads or side dishes. In these satisfyingly crisp, phyllo-wrapped canapes, the vegetables soft, earthy flavor is wonderfully enriched by salty prosciutto and sharp Parmesan. You can assemble the salsify rolls up to 6 hours in advance, refrigerate, and then bake before serving.

serves 4 to 6

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