Salsify and Scorzonera

Scorzonera hispanica

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Scorzonera

These long, slightly bitter-tasting roots are white and black versions respectively of the same plant. Both are used in soups, salads and a wide range of savoury dishes. Cut off the top and any roots. Grate and sprinkle with lemon juice to prevent discoloration.
  • Low-fat. High in calcium, iron and vitamin C.