Black salsify is a white, waxy-fleshed root vegetable with very dark brown skin.
It is not actually related to salsify despite the name.
It is somewhat carrot-shaped, though without the broad shoulders that carrots will usually develop at the top.
Black salsify is similar to salsify because it is similar in how you how you plant it, how it grows, what it tastes like and how you cook it. The texture, though, is finer than that of actual salsify.
Black salsify has black skin. Above ground, its leaves are spiny and broad. Though it is usually sold with the tops off, the leaves can be used as a salad green.
Scrub. Don’t cut unless very large. Peel, then boil for 30 minutes. Cook 1 kg (2 pounds) for 6 people. It will discolour when peeled or cut, so either work quickly or place into water with some lemon juice as you proceed.
If you find it fiddly to peel, you can cook then peel. If you go this route, reheat after peeling either in a steamer or microwave.
After it is cooked, to serve you can toss in lemon juice, or mash with a bit of butter and cream, and then top with some grated cheese and breadcrumbs and then bake a bit.