Ingredients for the salt-crusted salsify

  • 5 medium salsify
  • Rapeseed oil (for glazing)
  • 1 kg salt
  • 3 egg whites
  • Sunflower seeds

To prepare the salt-crusted salsify

Wash the salsify thoroughly, do not peel. Brush with oil. Mix the salt with the egg whites. Beat for approx. 1 min. with a wooden spoon until the mixture is smooth and a little fluffy. Preheat the oven to 200 °C. Divide just under half of the salt mixture into 5 portions and place on a baking tray lined with baking paper. Place the salsify on top and cover completely with the remainder of the salt mixture. Gently press down the mixture. Bake in the oven for 40-45 mins. Break open the salt crust and remove the salsify. Brush off the rest of the salt and cut in half. Brush with the oat milk & whey caramel and sprinkle with the sunflower seeds.

Ingredients for the oat crumble

  • 100 g rolled oats
  • 500 g vegetable oil (for deep-frying)
  • 2 g dried edible flowers
  • Salt

To prepare the oat crumble

Bring the oats to the boil. Drain and dry. Deep-fry in the vegetable oil at 190 °C. Drain on kitchen paper and season with salt. Add the dried flowers.

Ingredients for the oat milk & whey caramel

  • 500 ml oat milk
  • 500 ml natural whey
  • 5 g chilli paste (Habanero)

To prepare the oat milk & whey caramel

Reduce the whey and oat milk to 1/5, add the chilli paste.

Ingredients for the pickled red onions & nasturtium flowers

  • 100 g baby onions
  • 20 nasturtium flowers
  • 100 g cider vinegar
  • 50 g water
  • 50 g sugar

To prepare the pickled red onions & nasturtium flowers

Peel and halve the onions, cut into slices. Vacuum-pack for 2 weeks together with the remaining ingredients. Remove from the liquid and drain well.

Ingredients for the vegetable jus (approx. 1 l)

  • 1 kg salsify
  • 1 kg carrots
  • 500 g onions
  • 4 garlic cloves
  • 500 g celery
  • 500 g beetroot

  • 300 g leek
  • 50 g tomato paste
  • 500 ml red wine
  • 10 l water
  • 1 kg mushrooms
  • 1 bunch of parsley
  • 1 bunch of dill
  • 1 bunch of lovage
  • 5 bay leaves
  • 2 g dill seeds
  • 2 g celery seeds
  • 2 g star anise
  • Salt

To prepare the vegetable jus

Chop the salsify, carrots, celery and beetroot evenly into cubes. Roast in the oven at 180 °C for 45 mins. Dice the onions and garlic, sauté in the pan. Add the leek and tomato paste, cook briefly. Pour in the red wine and reduce. Add the roasted vegetables and top up with water. Simmer for 3 hours. Pass through a fine sieve. Finely chop the mushrooms and add to the pan. Add the herbs and spices. Simmer for a further hour. Pass through a fine sieve and reduce to the desired amount and flavour. Season with a little salt, if necessary.

Ingredients for the roasted vegetable chips

  • 300 g vegetables from the vegetable jus
  • 1 l sunflower oil

To prepare the roasted vegetable chips

To make the vegetable chips, blitz the strained vegetables left over from making the vegetable jus, spread thinly, dry in the oven at 60 °C for 12 hours and then deep-fry in sunflower oil at 165 °C.