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Gathered
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Hand-crank butter churn — homemade cultured butter from cream
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sinus-clearing heat — roast beef, cocktail sauce, Bloody Mary
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
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In a large bowl, combine 2 quarts of the water with the vinegar. Peel the salsify under cool running water. Cut the roots into 4-inch lengths, adding them to the vinegar water as you work. Drain the salsify, transfer to a medium saucepan and add 2 quarts of fresh water and a generous pinch of salt. Bring to a boil and cook over moderately high heat until tender, 8 to 10 minutes. Drain the salsify, reserving 3 tablespoons of the cooking water. In a food processor, combine the salsify and the reserved cooking water with the cream, butter and horseradish and puree until smooth. Season with salt and white pepper. Work the puree through a fine sieve and serve hot, sprinkled with parsley. Make Ahead: The puree can be refrigerated for up to 1 day.