Parboiled Salsify or Scorzonera

Preparation info
    • Difficulty


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By Diane Morgan

Published 2012

  • About

Often a recipe calls for salsify or scorzonera to be partially cooked before it is sautéed, simmered in a sauce, or roasted. This is the basic, easy method to follow.


  • Rice vinegar or distilled white vinegar
  • Salsify or scorzonera


  1. Fill a large saucepan three-fourths full with water and add 1 tbsp. unseasoned rice vinegar or distilled white vinegar for every 8 cups/2