NOUN
- long black salsify
- perennial south European herb having narrow entire leaves and solitary yellow flower heads and long black edible roots shaped like carrots
How To Use scorzonera In A Sentence
- Mr. Cuthill states that it is a mistake to pack them in dry sand or earth for the winter; and that the same may be said of parsnips, carrots, salsify, scorzonera, and similar roots. The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation, Culture and Use.
- The recipes of either are applicable to scorzonera. Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs
- Here's what I wrote: The white rooted vegetables that come to mind -- parsnips, salsify, scorzonera, parsley root -- all have different foliage from the one depicted. Groundwork: Winter (a)musings
- I loitered in gardens to feast my eyes on the charming grouping of the rhubarb leaves no less than on the exuberance of their flowers, and the leaves of the scorzonera attracted my attention, because they all grew in one plane, but swung about like lances. Recollections Of My Childhood And Youth
- When cooked and served as salsify or scorzonera, they are the whitest and sweetest of esculent roots, and afford a considerable portion of nourishment. The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation, Culture and Use.
- Skirret is cooked and eaten in the same ways as salsify and scorzonera.
- They are also served up like scorzonera and endive, with white sauce; and form, in whatever way they are dressed, a tender, succulent dish, easy to digest, agreeing with the most delicate stomach. The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation, Culture and Use.
- The leaves of scorzonera are used in salad with a plain or French dressing. Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs
- I decided on roast breast of duck, served with the same potato terrine, some glazed parsnips and scorzonera.
- Salsify features narrow, leek-like leaves, violet-red flowers and light yellow root, whereas scorzonera's leaves are somewhat wider, its flowers yellow, its creamy white root concealed by dark brown skin.
