1 Peel the salsify and boil for about 10 minutes in salted water, then drain.
2 Preheat the oven to 180°C (approximately 350°F).
3 Trim the mushrooms and (depending on the size) leave whole or cut into pieces. Rinse the persimmons, peel and cut into pieces. Arrange in a baking dish together with the mushrooms and salsify. Stir the lemon juice with the honey and the broth and pour over the persimmons and vegetables. Season with salt and pepper and cook for about 15 minutes in the oven.
4 Garnish with mint and serve.