May 2008 - having just harvested my first scorzonera, I looked for information ion how to cook in and found this.

Salsify and scorzonera

What are they?

Salsify has a long thin creamy white tapering, whiskery root that grows between 20-40cm (8-16in) long. It has a delicate flavour redolent of oysters. If left, salsify will produce an ornamental flower that is also edible. Scorzonera, also known as black salsify, is similar to salsify although it is a perennial and not biennial. The roots are darker than salsify but are renowned for their good flavour and parsnip-like texture.

Preparation and uses

Cut roots discolour so they need to be placed in a bowl of water containing a good squeeze of lemon juice. When ready to cook, boil in water with a dash of lemon juice for approximately 25 minutes, until tender. Peel after boiling by ‘skimming’ as if peeling a boiled egg. Drain, add a little unsalted butter, or olive oil, chopped parsley and season well. Both are best cooked with mild flavours and served as an accompaniment to fairly delicate flavoured dishes containing fish and chicken.

Roots of both salsify and scorzona can be baked, puréed, sautéed, dipped in batter and made into fritters or served au gratin with a cheese sauce and sprinkled with breadcrumbs.

Seasonality

These roots need about four months to reach maturity and crops can be harvested from October through to February.

Nutrition

This food is low in sodium, contains little fat and is a good source of fibre, vitamin C, riboflavin, vitamin B6, potassium and manganese.

Storage

Roots can either be left in the ground or lifted with care, as they are easily damaged. Clean and store in boxes of sand or sawdust. Roots last for up to a week in the fridge.

Recipes

Sautéed scorzonera

Allow 150g per person, cleaned but not peeled.

Chop roughly and cook in a cast-iron frying pan in a little extra virgin olive oil until al dente. Turn while cooking to ensure all sides are cooked. Drain on kitchen paper and sprinkle with a little freshly squeezed lemon juice, mixed with a small clove of crushed garlic and a seasoning of sea salt and freshly milled black pepper.

Salsify with butter and Parmesan cheese

Allow 150g per person, cleaned.

Cook the salsify in boiling water containing a dash of lemon juice until just tender. Peel by ‘skimming’ off the skins. Place on a plate with a little melted butter and a sprinkling of freshly grated Parmesan cheese. Season well.