Does anyone have any good recipes for this, or clues to what it might taste
like / could be used as replacement for in other recipes? Is there only one
sort, or does it come in pale and dark versions? I am a bit stuck, and have
loads of it...
Thanks, kate

You've probably already eaten the scorzonera (black salsify)
by now, but I just came across a good article on salsify and
scorzonera - with recipes for both.

http://www.consciouschoice.com/cooking/cooking1501.html

Pat
--

Thank you Pat - interesting info and recipes. I still have some left, so
will be trying out one or two of those ideas. So far I've just used it in
risotto, it was ok - not much taste though, a bit like very mild, non-sweet
parsnip I thought.