How to cook Scorzonera

  • The thick black skin of the scorzonera root is usually considered inedible and can be removed either prior to or after boiling. 
  • If the skin is removed prior to boiling, the peeled root should be immediately immersed in water mixed with vinegar or lemon juice, in order to prevent discolouring. 
  • Since the root sap is an extremely sticky latex, it is often more convenient to peel it after boiling the root for 20 to 25 minutes.
  • Black salsify is often eaten together with other vegetables, such as peas and carrots. 
  • But it is also popular served like asparagus in a white sauce, such as bechamel sauce or mustard sauce
  • Boiled salsify roots may also be coated with batter and deep fried.
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