| 单词 | scorzonera |
| 例句 | He also wanted scorzonera, a black root that tastes like artichoke. At Bonny Doon?s Restaurant, Dinner With, Oh, Yes, Wine 2010-09-22T04:20:00Z March Kitchen Garden.—Sow main crops of wrinkled marrow peas; Longpod and Windsor beans; cabbage, onions, leeks, Early Horn carrots, parsnips, salsafy, scorzonera, Brussels sprouts, borecoles, lettuces and spinach. Encyclopaedia Britannica, 11th Edition, Volume 13, Slice 7 "Horticulture" to "Hudson Bay" 2012-03-04T03:00:13.390Z Hamburgh parsley, scorzonera, and skirrets, are much esteemed for their roots, the only part which is eaten. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Mr. Cuthill states that it is a mistake to pack them in dry sand or earth for the winter; and that the same may be said of parsnips, carrots, salsify, scorzonera, and similar roots. The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation, Culture and Use. The recipes of either are applicable to scorzonera. Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs When cooked and served as salsify or scorzonera, they are the whitest and sweetest of esculent roots, and afford a considerable portion of nourishment. The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation, Culture and Use. Store potatoes, beet, salsafy, scorzonera, skirret, carrots and parsnips, by the end of the month. Encyclopaedia Britannica, 11th Edition, Volume 13, Slice 7 "Horticulture" to "Hudson Bay" 2012-03-04T03:00:13.390Z The leaves of scorzonera are used in salad with a plain or French dressing. Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs They are also served up like scorzonera and endive, with white sauce; and form, in whatever way they are dressed, a tender, succulent dish, easy to digest, agreeing with the most delicate stomach. The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation, Culture and Use. |
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