Black Salsify Puree

Ingredients

• 1 lemon
• 1 kg black salsify
• Salt
• 1 tbsp flour
• 1 tsp paprika powder
• a pinch cayenne pepper
• 100 ml vegetable oil (for frying)
• 350 ml chicken broth
• Salt
• 100 ml heavy cream (at least 30% fat)
• 50 g butter
• a pinch freshly ground nutmeg
• white pepper
• 4 thyme sprigs (for garnish)

Instructions

1. 1.

   Squeeze the lemon and mix with 300 ml water.

2. 2.

   Wash the black salsify and peel thoroughly under running water using rubber gloves. Cut into pieces and immediately place in the lemon water. Remove four salsifies, pat dry, and shave into thin strips lengthwise. Toss the strips in flour and season with paprika powder and cayenne pepper. Heat the oil in a small pot and fry the salsify slices for 2-3 minutes. Drain on kitchen paper and salt.

3. 3.

   Heat the chicken broth in a wide pot or high-sided pan, add the black salsify, salt, and simmer until tender in 15-20 minutes.

4. 4.

   Drain the black salsify, finely puree, strain through a fine-mesh sieve, then stir in the hot cream and butter. Season with freshly ground nutmeg and pepper.

5. 5.

   Serve the black salsify puree garnished with the fried slices and thyme sprigs.