I've got scorzonera. That's the right spelling. It is new to me but although it sounds like an STI (and the spell-checker offers sexiness as an alternative) it is actually a root vegetable.
It came in our weekly box-scheme delivery from Riverford. It's a sort of stretched parsnip with a very black skin. Others tell me it should taste of asparagus but I didn't get that. I'd say a sort of artichokey parsnip but it doesn't make you as windy as a Jerusalem artichoke.
I followed a recipe on the box and boiled it followed by tossing it in butter with a bit of parsley. That was nice but Mrs T felt it was a bit bland.
Anyone got any ideas?
6 comments:
I've got plenty of ideas. I doubt many of them were originally my own. I know that even less involve scorzonera...
Besides eating it you could photograph it as part of a still life composition. If it snows again you could use it as a snowman's nose.
Just had a thought. Saute it with bacon. That's nice for a lot of things! :-)
www.motherearthnews.com will tell you all you need to know about this vegetable.
Its supposed to taste like oysters?
Aren't they an aphrodisiac?
Can you roast it like parsnips?
When I get the weekly 'what on earth am I supposed to do with this' vegetable Riverford, it normally ends up getting stir-fried with curry paste and cranberry jam. Normally works a treat on the leafy stuff, not sure if stir-frying works so well on root vegetables unless you put it through the side slot on a grater first, so you get thin slices.
I suggest a phone call to the Rev Ian Kitchen....
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