Scorzonera in Umido

Stewed Scorzonera

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This unusual-looking vegetable, with its dark-brown, long, tapering root is a crisp white inside. It is actually very healthy and sweet tasting. In Liguria they cook it with egg yolks and onion to make a substantial vegetable dish. If you can't get scorzonera, salsify, which is a very similar – though unrelated – vegetable, could be used.