Stewed Scorzonera

Scorzonera in Umido

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Scorzonera is a very peculiar-looking vegetable which tastes delicious. Prepare it as you would a carrot, but drop each root into a basin of cold water with added lemon juice as you finish scraping it. This improves the flavour and texture and prevents discolouration. The dish is excellent for a light lunch or supper, served with a salad.


  • lb (800 g) scorzonera or carrots or parsnips
  • juice of ½ lemons
  • 4 tablespoons olive oil
  • 4 tablespoons chopped parsley
  • 1 onion, peeled and finely chopped
  • 1 tablespoon plain white flour
  • 12 fl oz (350 ml) hot vegetable or chicken stock
  • 3 egg yolks
  • salt and pepper


Prepare the scorzonera, cutting it into finger-sized pieces and dropping it as you work into a basin of cold water to which you have added the juice of ½ lemon. (If you are using carrots or parsnips, you don’t need to soak them in this way.) Heat the olive oil in a pan, add the parsley and onion and fry until the onion is soft. Add the scorzonera (or carrots or parsnips), stir and cook for about 10 minutes. Sprinkle in the flour, mix well and add about half the stock. Cover and simmer until the vegetable is cooked through - for about 1 hour in the case of scorzonera, less time for carrots and parsnips - adding stock as required.

Beat together the egg yolks with the juice of 1 lemon and any remaining stock, season and pour over the vegetable. Stir through and allow the eggs to scramble before serving.