Clean the stachys well with a brush. Boil salted water with the juice of one lemon, soften the stachys in it for about ten minutes.
Put them into a greased baking dish. Mix breadcrumbs, grated Sbrinz and a little grated lemon peel, sprinkle over Stachys. Spread butter flakes evenly on top and bake for about fifteen minutes in the oven heated to 230 °C.
(*) Stachys have become rare in recent years because the yield is small and harvesting is laborious. The vegetable originally came to France from Japan and was also popular in our country until the first half of the 19th century.If you spot the small, pearl-striped nodules at a weekly market, be sure to try this delicate winter vegetable, whose savory taste is reminiscent of salsify and artichoke hearts. Stachys have a delicate skin and therefore do not need to be peeled.
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