Parboiled Salsify or Scorzonera

Preparation info

    • Difficulty

      Easy

Appears in

Roots

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.

Ingredients

  • Rice vinegar or distilled white vinegar
  • Salsify or scorzonera

Method

  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