- 1 lemon
- 1 kilogram Salsify
- 1 tablespoon Pastry flour
- 1 teaspoon ground paprika
- 1 pinch cayenne pepper
- 100 milliliters vegetable oil (for cooking)
- 350 milliliters Chicken broth
- 100 milliliters Whipped cream (min. 30% fat content)
- 50 grams butter
- 1 pinch freshly ground Nutmeg
- white peppers
- 4 thyme (for garnish)
Squeeze the juice from the lemon and mix with 300 ml (approximately 1 1/2 cups) water.
Rinse the salsify thoroughly, while wearing rubber gloves. Peel the salsify and add to the lemon water. Remove four pieces of the salsify and pat dry thoroughly. Slice lengthwise into thin strips. Coat the strips in the flour and season with the paprika and cayenne pepper. In a small saucepan, heat the oil. Add the salsify and cook until golden, about 2-3 minutes. Remove to drain on paper towel, and season with salt. Reserve for garnish.
Heat the chicken broth in a wide pot or deep frying pan. Add the reamining salsify and season with salt. Cook until the salsify is tender, about 15-20 minutes.
Drain the salsify and puree. Press through a fine sieve and stir in the hot cream and butter. Season with the nutmeg and pepper.
For serving: Garnish the salsify puree with the fried salsify pieces and springs of thyme.