Rampion bellflower

Root - raw or cooked. A very nice sweet flavour, reminiscent of walnuts. They are best mixed with other root vegetables and used in winter salads. Leaves - raw or cooked as a potherb. A fairly bland flavour, with a hint of sweetness, they are quite acceptable raw in salads. The leaves are rich in vitamin C, they make an acceptable winter salad. Young shoots in spring can be blanched and cooked like asparagus. Source: https://pfaf.org/