Peel the salsify under running water and cut it into rough pieces. This makes the milky sap easier to handle.
Cook the salsify in lightly salted water until soft and drain well. Let the steam escape briefly so the purée doesn't turn watery.
Blend the hot salsify with the almond milk, mustard and nutmeg into a smooth, creamy purée. Season the purée with salt.
Heat the olive oil in a frying pan and fry the lupin escalopes over a medium heat on both sides until golden brown. Give them some time so they turn nice and crisp outside.
Spoon the salsify purée onto plates and place the lupin escalopes on top. Serve everything straight away, while the purée and steak are still hot.
Good to know
This dish is quiet and special. Creamy, savoury and just right for days when you want something down-to-earth.
Swaps
Almond milk → unsweetened oat milk (a few more carbs, often milder in flavour); olive oil → avocado oil (stable at high heat, mainly unsaturated fats); mustard → white almond butter (milder, also adds a little fat and minerals); salsify → parsley root (similarly earthy, slightly sweeter and easy to purée)
Allergens
The dish contains lupin, almonds and mustard as relevant allergens. The mild preparation is well suited to children, and it's generally fine during pregnancy as long as all products are fresh and handled cleanly. Contains: mustard.
