Scorzonera

Scorzonera is a black-skinned roots resembling a long muddy brown stick that may be somewhat slimy with a creamy-colored interior that is closely related to salsify. The name comes from the Spanish for a venomous toad or lizard, and it was also known as viper’s grass for its supposed ability to fight venom.

To prepare the root. Scrub it very well under water with a brush. If you feel it, put the peeled roots into a bowl of lemony water to prevent it from changing colors.

If your hands get discolored from working with the roots, clean with vinegar and salt. This mixture should also help with the sticky ooze (like dandelions) that come out of the vegetable, or make it simple and wear gloves while preparing.

You can steam, boil or baked the root and mash it up just like potatoes. If you choose to boil the root, watch it careful and do so for a very short time as it goes quickly from raw to mush. You can also eat it raw in a salad.

To roast it, clean and cut into pieces and then toss with olive oil and fresh herbs in a 400°F oven for about 20 minutes, or until somewhat shriveled but tender.

Another great way to serve them is to boil or steam them and serve with brown butter and herbs.

Substitute this in any vegetable medley where you would use carrots or parsnip.

The root goes well with mushrooms, bay leaves and cream.

Store the roots wrapped in plastic in the refrigerator for about 2 weeks.