Scorzonera in Cream

Scorzonera in Cream

Scorzonera, or Black Salsify, is a member of the sunflower family and perfect in a simple cream sauce.

Ingredients

• 1-1/2 pounds scorzonera
• 1 Tablespoon lemon juice
• 2/3 cup heavy cream
• 2 Tablespoon minced onion
• Dried tarragon and/or thyme

Preparation

1. Scrub the roots and scrape off skin. Chop the roots into two- or three-inch lengths and drop them into a bowl of water with a tablespoon of lemon juice.
2. Bring an inch of water to a boil in a saucepan.
3. Place the scorzonera on a steamer rack inside the pan. Cover and cook for about ten minutes, or until just tender.
4. While the roots are steaming, combine the cream, onion, and herbs in a small heavy saucepan. Simmer gently until the onion is soft, about five minutes.
5. Add the steamed salsify to the cream. Add salt to taste. Simmer gently until most of the cream is absorbed by the roots, about two to three minutes.

Serves 6