|800 g||black salsifies|
|100 ml||whole milk|
|3 tbsp||basmati rice|
|2 tbsp||raw sugar|
|1 tbsp||jarred horseradish|
|20 ml||vegetable oil|
|vegetable oil (for frying)|
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.
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.
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.
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.
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!