Black salsify fries with hazelnut gremolata

Black salsify fries with hazelnut gremolata

Based on 5 ratings
Lisa

Lisa

Contributor

Difficulty

Easy 👌

Preparation

40 min

Baking

8 min

Resting

0 min

Ingredients

2Servings
400 g
black salsifies
20 g
hazelnuts
50 ml
whole milk
¾
lemons
tbsp
basmati rice
1 tbsp
raw sugar
2 tbsp
breadcrumbs
½
egg
½
shallot
25 g
parsley
½ tbsp
jarred horseradish
½ tbsp
sugar
10 ml
vegetable oil
½ tbsp
sugar
vegetable oil (for frying)
water
salt
pepper
MetricImperial

Utensils

2 ovens, disposable gloves, bowl (large), peeler, pot (large), colander, baking sheet, frying pan, cooking spoon, bowl, whisk, frying pan (large), tongs, cutting board, knife, fine grater, liquid measuring cup

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How to bread and fry

Nutrition per serving

Cal393
Fat32 g
Protein9 g
Carb15 g
  • Step 1/5

    Preheat oven to 150°C/300°F. To prepare the black salsify, wear gloves to prevent staining your hands, and use a brush to clean the stalks under running water. Fill a large bowl with water and add milk, squeeze in some lemon juice, and add the squeezed lemon to the bowl. Peel the salsify stalks, halve each, and transfer immediately to the milk liquid to prevent discoloration.
    • 400 g black salsifies
    • water
    • 50 ml whole milk
    • ¼ lemon
    • oven
    • disposable gloves
    • bowl (large)
    • peeler

    Preheat oven to 150°C/300°F. To prepare the black salsify, wear gloves to prevent staining your hands, and use a brush to clean the stalks under running water. Fill a large bowl with water and add milk, squeeze in some lemon juice, and add the squeezed lemon to the bowl. Peel the salsify stalks, halve each, and transfer immediately to the milk liquid to prevent discoloration.

  • Step 2/5

    Pour the salsify and the soaking liquid into a large pot set over medium heat. Season with salt, bring to a boil, then reduce to a simmer and let cook for approx. 10 min. Remove from heat, drain in a colander, and set aside.
    • salt
    • pot (large)
    • colander

    Pour the salsify and the soaking liquid into a large pot set over medium heat. Season with salt, bring to a boil, then reduce to a simmer and let cook for approx. 10 min. Remove from heat, drain in a colander, and set aside.

  • Step 3/5

    Spread hazelnuts on a baking sheet and transfer to the preheated oven and toast for approx. 8 min. at 150°C/300°F. Remove and set aside. Heat a frying pan over medium heat. Add the basmati rice and toast until lightly browned. Pour into a bowl and set aside. Add a little oil, breadcrumbs, and raw sugar to the same frying pan and toast until golden brown. Add the rice back in, season with salt, and remove from heat. Transfer to a plate once cooled.
    • 20 g hazelnuts
    • tbsp basmati rice
    • 2 tbsp breadcrumbs
    • 1 tbsp raw sugar
    • vegetable oil (for frying)
    • oven
    • baking sheet
    • frying pan
    • cooking spoon

    Spread hazelnuts on a baking sheet and transfer to the preheated oven and toast for approx. 8 min. at 150°C/300°F. Remove and set aside. Heat a frying pan over medium heat. Add the basmati rice and toast until lightly browned. Pour into a bowl and set aside. Add a little oil, breadcrumbs, and raw sugar to the same frying pan and toast until golden brown. Add the rice back in, season with salt, and remove from heat. Transfer to a plate once cooled.

  • Step 4/5

    To prepare the fries, crack an egg into a bowl, season with salt, and whisk. Add enough oil to a large pan to shallow fry and heat over medium heat. Working in batches, dredge the sliced salsifies in the egg mixture, and then in rice-breadcrumbs, and transfer to the frying pan. Fry until golden all over.
    • ½ egg
    • salt
    • vegetable oil (for frying)
    • bowl
    • whisk
    • frying pan (large)
    • tongs

    To prepare the fries, crack an egg into a bowl, season with salt, and whisk. Add enough oil to a large pan to shallow fry and heat over medium heat. Working in batches, dredge the sliced salsifies in the egg mixture, and then in rice-breadcrumbs, and transfer to the frying pan. Fry until golden all over.

  • Step 5/5

    For the hazelnut gremolata, roast hazelnuts in a pan. Finely dice the hazelnuts and also the shallot and roughly chop the parsley. Zest the remaining lemon. Add to a liquid measuring cup along with vegetable oil, horseradish, sugar, and season with salt and pepper. Using an immersion blender, blend until combined but not runny. Serve the salsify fries with the gremolata as a dip. Enjoy!
    • 25 g parsley
    • ½ lemon
    • ½ tbsp jarred horseradish
    • ½ tbsp sugar
    • pepper
    • 20 g hazelnuts
    • cutting board
    • knife
    • fine grater
    • liquid measuring cup

    For the hazelnut gremolata, roast hazelnuts in a pan. Finely dice the hazelnuts and also the shallot and roughly chop the parsley. Zest the remaining lemon. Add to a liquid measuring cup along with vegetable oil, horseradish, sugar, and season with salt and pepper. Using an immersion blender, blend until combined but not runny. Serve the salsify fries with the gremolata as a dip. Enjoy!

  • Enjoy your meal!

    Black salsify fries with hazelnut gremolata

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