One inch or less in diameter and only two to five inches in length, the white Salsify root is much shorter than the Scorzonera root which may be 6 to 12 inches in length.
While the casserole is cooking, peel and chop the sweet potatoes and salsify (use scorzonera if you don't find salsify.) Cook the sweet potatoes and salsify together in boiling water then mash them when cooked, as you would with ordinary potatoes.
There is a black-skinned variety with white flesh sometimes called scorzonera, and a white salsify, sometimes called oyster plant. The delicate flavour is similar to asparagus. Best cooked simply - boiled or poached and served with butter.
There are two types: white salsify (pictured at left) and the more highly regarded black salsify = scorzonera = black oyster plant = viper grass. After peeling salsify, put it into acidulated water right away to prevent it from turning brown.
Also called the oyster plant, (See Oyster plant) because it, at least theoretically, tastes like an oyster. Grayish or black (in which case it is called scorzonera) on the outside and pearly white on the inside, ...
 See also: Salsify, Vegetable, Roast, Oyster, Oyster plant
  
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