To Cook Salsify and Scorzonera

Salsify and scorzonera can be steamed or simmered gently. In traditional European kitchens, they are cooked a blanc (in water mixed with flour and lemon juice) to maintain uniform paleness. I don’t find this necessary, as the color stays pretty much the same with acid alone. But the European method adds tartness and succulence and allows for advance preparation, as the roots can be refrigerated in the liquid for a few days.