| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 16g | 10g | 10g |
| sugars | fibre | protein | salt |
| 2g | 4g | 5g | 0.3g |
There are countless reasons why I adore this dish – Scorzonera with Creamy Mustard Sauce. Born and raised in California, the freshness of West Coast produce has always played a significant part in my cooking and this dish is no exception, imbuing it with a burst of energy that is hard to find in other dishes. More fascinating, however, is how this dish incorporates flavors and ingredients that echo my Gujarati upbringing. When I serve it to my two boys, they’re not just enjoying something savory and delicious. They’re also getting a taste of their rich, dual heritage.
Health Benefits and Similar Dishes
This Scorzonera with Creamy Mustard Sauce recipe isn’t just a feast for the tastebuds – it’s also full of health benefits. For instance, Scorzonera, also known as black salsify, is a fantastic source of inulin. This fiber is beneficial for our gut health, maintaining a healthy digestion and enhancing the absorption of calcium. Furthermore, the Dijon mustard isn’t just a flavor punch – it also comes with selenium, an antioxidant that promotes heart health.
If you’ve enjoyed dishes like root vegetable gratin or braised leeks in the past, you’re likely to adore Scorzonera with Creamy Mustard Sauce. The earthiness of the scorzonera balances beautifully against the tangy, rapturous notes of the mustard and white wine vinegar, creating a harmonious blend that’s hard to resist. For complimentary side or main dishes, I’d suggest going for something with a bit of spice – perhaps my Pan-Seared Spicy Chicken or a hearty serving of Fontina-Stuffed Pork Chops.
My Personal Journey with the Recipe
For me, Scorzonera with Creamy Mustard Sauce is much more than a dish – it’s a journey that dates back to my days in Gujarat, when I would watch my grandmother prep up our favorite meals with Naani’s (grandmother’s) secret ingredients. The nuttiness of the Scorzonera, mingled with the spicy zest from the Dijon mustard, adorned with the aromatic freshness of the parsley, brings back a flood of memories and feelings at each bite.
And now, as a mother of two boys and a wife to Faisal, I’m not just an individual, but also a guardian of my own culture, passing along the culinary traditions of my people to the next generation. Enjoying this meal with my family is more than just about eating – it’s about sharing cultures, two worlds merging, and creating new stories around the dining table.
What You’ll Need
- 1 pound of Scorzonera
- 1 lemon
- 2 tablespoons of white wine vinegar
- Salt to taste
- 1.5 cups of heavy cream
- 1.5 tablespoons of Dijon mustard
- A pinch of nutmeg
- 2 tablespoons of chopped fresh parsley
- 6 cups of water for boiling
Method
Step One
Start by cleaning the scorzonera. Trim off the tops and the bottom ends, then peel off the brown skin carefully. As you peel off the skin, drop each scorzonera into a bowl of water with the juice of half a lemon squeezed in, to prevent discoloration.
Step Two
Next, bring 6 cups of water to a boil in a large pot. Add the remaining lemon juice and 1 tablespoon of vinegar. Add the peeled scorzonera, along with some salt to taste.
Step Three
Boil the scorzonera until it becomes tender and easily pierced with a fork – this should take around 30 to 40 minutes. Once done, drain the scorzonera and set it aside.
Step Four
While the scorzonera is boiling, you can start preparing the creamy mustard sauce. In a saucepan, pour in the heavy cream. Warm it over medium heat but do not let it come to a boil. Stir in the Dijon mustard and the remaining tablespoon of vinegar. Season it with a pinch of nutmeg and some salt to taste.
Step Five
Continue to cook the sauce on low heat, stirring it occasionally until it thickens a bit. This should take around 10 minutes. Once the sauce is reduced to your desired consistency, remove it from the heat.
Step Six
Finally, serve the boiled scorzonera with the creamy mustard sauce poured over it. Garnish the dish with freshly chopped parsley before serving, for that finishing touch.
