Baked Black Salsify

Ingredients

• 6 tbsp white wine vinegar
• 750 g black salsify
• 1 Organic lemon
• Salt
• 1 egg
• 80 g wheat flour
• 100 ml milk (1.5% fat)
• 150 g Field salad
• sweetener
• 2 tsp medium-hot mustard
• Pepper
• 1 tbsp germ oil
• 500 ml oil for frying

Instructions

1. 1.

   Add 3 tbsp white wine vinegar and 250 ml water to a bowl.

2. 2.

   Wash black salsify thoroughly, peel with a paring knife under running water, cut into thirds; wear rubber gloves to prevent staining. Immediately place the salsify in the vinegar-water to keep it white.

3. 3.

   Rinse the lemon hot, dry it, grate half of its zest thinly. Halve the lemon and squeeze out the juice.

4. 4.

   Drain the black salsify. Add 250 ml water and 50 ml lemon juice to a pot, bring to a boil, salt. Add the salsify and cook over medium heat for about 20 minutes.

5. 5.

   Drain the salsify in a sieve and let it cool.

6. 6.

   Meanwhile, separate the egg whites. Whisk flour with milk, yolk, and lemon zest. Let the batter rest for 10 minutes.

7. 7.

   While the batter rests, wash the field salad thoroughly, dry, and clean.

8. 8.

   For the dressing, mix remaining vinegar with sweetener, mustard, salt, and pepper. Stir in germ oil.

9. 9.

   Beat the egg whites with a pinch of salt until stiff peaks form and fold into the batter.

10. 10.

    Heat oil for frying in a pot or deep fryer to 180°C. The temperature is reached when small bubbles form around a wooden spoon handle held inside.

11. 11.

    Using two forks, pull portions of black salsify through the batter, immediately drop them into the hot oil and fry until golden brown.

12. 12.

    Remove the baked black salsify with a slotted spoon, drain briefly on kitchen paper. Place on a baking sheet and keep warm in a preheated oven at 150°C (convection: 130°C, gas: level 1–2).

13. 13.

    Toss the field salad with the dressing. Arrange the baked black salsify on top and serve immediately.