Scorzonera, or black salsify, is a root vegetable commonly found in European cuisine, having originated in the Mediterranean. It’s name originates from the Italian scorza negra – black peel.
Prepare by peeling the thick skin, and from therein, treat it like any other root vegetable, by boiling, steaming or roasting. It’s great finely sliced, incorporated into a vegetable or miso broth. This curious vegetable is said to have a taste akin to oyster, and is excellent paired with a creamy hollandaise, or a tangy lemon sauce.
If you’re feeling more adventurous, try making it into a fritter or gratin, or shallow frying in tempura batter.