Basic Use and Preparation

Salsify and scorzonera can be prepared and cooked in exactly the same way. The roots can be steamed, simmered, boiled, roasted, sautéed, or fried. In some instances, parboiling the roots before sautéing or roasting is suggested.

To prepare salsify or scorzonera, fill a bowl with acidulated water (water with a few drops of vinegar or lemon juice added). Scrub the roots to remove the dirt, trim the ends, and then peel them with a vegetable peeler. Immediately drop the peeled roots into the acidulated water to prevent discoloring.