At the beginning, brush the salsify under running water with care, then remove the peel under water that is also running. Immediately put them in water mixed with the juice of a lemon to prevent them from discoloring.
Cook the salsify in salted water for twelve to fifteen minutes until tender.
In the meantime, put the almond flakes in a plastic bag form and crumble them coarsely with the rolling pin. Pour into a deep dish with the finely chopped parsley and mix. In a second plate, mix the eggs well.
Drain the salsify, cool slightly, then cut into finger-length pieces. Pull them through the egg at the beginning, then turn them to the other side in the almond crumbs.
Heat the clarified butter in a coated pan. Roast the salsify in it until golden.
For the curry yogurt, sauté the onion in the warm butter for three to four minutes, turning, until translucent. Later, sprinkle the curry over it and steam briefly. Cool slightly.
Stir yogurt, crème fraîche, curry onions and salt and pepper to a sauce. Serve with the black salsify.
Tip: Instead of clarified butter, you can also use butter in most cases.
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