Recipe Feature: Salsify Goujons

If you've wondered what goes into our crispy salsify goujons? Here's how we make them...

How do we turn a bunch of muddy sticks into a delicious starter?

Well, first you need the bunch of muddy sticks! Salsify, also known as the Oyster Plant, is not something you will find on your supermarket shelves, but it's worth asking your local specialist greengrocer. In Norwich, try Mike and Debs on the market, they're always able to get ingredients for you!

So, you have your muddy sticks:

Salsify is related to Dandelion but grows in muddy water, the edible part are the roots. Fill a sink with water, and a bowl with water and lemon juice. The sticks go in the sink, then you must peel them, revealing the white flesh. Cut the ends off and cut the sticks into 5-7cm batons. These have to go straight into the 'acidulated water' in the bowl, or they will discolour, going brown really quickly!

Once you've turned all your muddy sticks into short, white sticks, pour some of the acidulated water into another bowl, and chop your sticks lengthways with a sharp knife, into four or more so that you have sticks around 5-7mm thick. If you start with a whole kilo of salsify, you will have around 150 sticks by now!

Next up, you need to blanch and season the salsify; Heat a pan of vegetable stock, and add some seaweed, we use Cornish dulse flakes, but you might find it easier to get hold of sushi nori sheets, or kombu or seaweed salad from your local oriental supplier.

Drain the salsify in a colander, add to the boiling stock, bring it back to the boil and blanch for a couple of minutes. Drain through the colander and plunge the colander into a bowl of iced water.

Next, you need your crispy, gluten-free crumb! (I'll let you into a secret...) For a great, crispy crumb that doesn't go soggy, whatever sauce you use.... You'll need to process some gluten-free cornflakes into a golden crumb! (Regular cornflakes are also gluten free, but can be contaminated in the production process, so are not suitable for coeliacs.)

Then you'll need a light batter of gluten free flour with plant milk or sparkling water (thick enough to coat your finger tips.) Plus a tray of plain flour for dusting. The crumbs go in another dish...

A bowl of water is useful for washing you hands...

Drop a handful of sticks into the plain flour and toss them until coated. Transfer them to the batter, lift them out and drop them into the crumb. Toss the goujons in the crumb, then spread them on a tray in layers on baking parchment.

All you need to do then is freeze them, and cook from frozen in a deep-fryer (170 degC) or a wok with a few centimetres of hot oil for a few minutes, you could use an oven or air fryer, but it will take longer and the goujons will be a bit dryer.

Serve with a wedge of lemon and some homemade tartare sauce (that's another lesson!)