for 150 g

Spice mix

1	organic orange, use a little grated zest
½ tsp	sea salt
½ tsp	ground coriander seeds
¼ tsp	nutmeg
a little	pepper

Salsify

500 g

salsify (e.g. ProSpecieRara Hofmann’s Black Pole)

To deep-fry

oil, for deep-frying

How it's done

Spice mix

Mix the orange zest with the fleur de sel, coriander, nutmeg and pepper, set aside.

Salsify

Thoroughly scrub the salsify under cold running water using a scouring pad. Cut the salsify lengthwise into thin slices using a peeler or mandolin. Rinse the salsify slices under cold running water, drain well and pat dry.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 170°C. Deep-fry the salsify in batches for approx. 3 mins. until crispy and golden. Remove the salsify chips with a slotted spoon and drain on paper towels, sprinkle the spice mix on top.

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