Scorzonera Background and Recipes

Scorzonera in the CSA Share this Week

Scorzonera has been popular in Europe for centuries and Belgium is the world’s largest grower of the black-skinned root vegetable. It has also been known as black salsify, black oyster plant, serpent root or viper’s herb.  The name scorzonera may have been derived from the Old French word scorzon, meaning snake.  The root has an artichoke-like flavor and the texture of parsnips or jimica.  It is mostly used raw in salads or added to soups.  It is high in iron and vitamins A, B1, E and C.

Cooking Tips:

  1. Have a bowl of lemon water ready to keep the root from discoloring.
  2. Broil, poach or sauté the vegetable as boiling for more than 20 minutes may make the scorzonera have a mushy texture.  Recipes either call for removing the skin with a sharp knife or boiling 10-20 minutes to become tender and easier to work with.

Recipe Tips:

Saute– Boil the root to remove the skin, then sauté the vegetable with butter and serve with lemon or a vinagrette.  Crème fraiche, parsley and nutmeg make a good topping.  Light flavors are recommended.

Roasted– Remove the skin and coat with almond oil or other vegetable oil.  Roast at 400 degrees for 30 minutes.  Add salt, pepper and nutmeg to serve.



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2 responses to “Scorzonera Background and Recipes

  1. annamarie

    We are a CSA in Staffordshire and have grown scorzenera for the first time going to share your site with our members if that is ok look forward to trying your suggestions

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