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.