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Scorzonera is a root vegetable that is somewhat carrot-shaped, though without the broad shoulders that carrots will usually develop at the top. It has dark-brown skin and waxy flesh. It is often compared to Salsify, in that it is similar in how you how you plant it, how it grows, what it tastes like and how you cook it. The texture, though, is finer than that of Salsify.

Scorzonera is not actually related to Salsify, though one of its synonyms is "Black Salsify."

Scorzonera has black skin. Above ground, its leaves are spiny and broad. Though it is usually sold with the tops off, the leaves can be used as a salad green.

Cooking Tips
Scrub. Don't cut unless very large. Peel, then boil for 30 minutes. Cook two pounds (1 kg) for 6 people. It will discolour when peeled or cut, so either work quickly or place into water with some lemon juice as you proceed.

If you find it fiddly to peel, you can cook then peel. If you go this route, reheat after peeling either in a steamer or microwave.

After it's cooked, to serve you can toss in lemon juice, or mash with a bit of butter and cream, and then top with some grated cheese and breadcrumbs and then bake a bit.

Also called:

See Also:

Salsify

Other entries for:

Root Vegetables
Añú, Beet, Carrots, Cassava, Celery Root, Crosne, Garlic, Horseradish, Jerusalem Artichokes, Jicama, Konjac Root, Malanga, Oca, Onions, Parsnips, Potatoes, Prairie Turnip, Radishes, Rutabaga, Salsify, Scorzonera, Sea Holly, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo, Yams

Other entries for:

Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables