For the Steamed Salsify:
Peel the salsify roots and soak them in rice milk and sea salt. Remove the salsify roots and bake in a Rational oven at 220°F for 6 minutes.
For the Salsify Rolled in Leek Ash:
Peel the salsify roots and then rinse to ensure the removal of all dirt. Put the salsifies, the stock, olive oil, and sea salt in a pot and cover with a sheet of parchment paper. Braise over medium low heat until the salsifies are soft to the touch. Remove the salsifies to cool on a cold plate or sheet tray. It is very important to stop root vegetables from cooking after braising so that the texture is preserved. Soak the leek stems in water standing upside down. Grill them slowly until they turn black, then grate the ash on a plate or flat tray. Roll the salsifies in the leek ash until a uniform black layer coats them completely.
For the Salsify Cajun Spice:
Brush the salsify roots and vigorously wash under running water. Dry the roots off with a paper towel. Shave the root lengthwise very thin to form ribbons and let them soak in a bowl with rice milk and 1 ice cube. Dry the salsifies and toss in Cajun spice and sea salt. Fry until golden and crisp.
For the Salsify-Goat Cheese Purée:
Peel the salsify roots and cook them in vegetable broth with the sea salt. Strain and discard the liquid. Blend the salsifies with the goat cheese until a purée forms.
To Assemble and Serve:
Spoon the purée onto the center of a plate. Layer one piece of the Salsify Rolled in Leek Ash between to pieces of Steamed Salsify. Garnish with several pieces of the Salsify Cajun Spice.