If you've never had salsify you are really missing out. Not sure if I should be thanking the Italians or the Spanish for this flavor pairing (we'll give the nod to España given the serrano ham).
From gastronomic guesswork
Preparation is mind numbingly simple ... peel scorzenera like you would a carrot, wrap in serrano ham twisting to keep it tight, roast at 350F for 20 minutes, then 10 minutes at 300F. Pick 'em up and eat 'em. Works great as an appetizer or unusual side dish; flavor of scorzonera here had notes of artichoke heart, parsnip, and raw oyster.
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