Deep-fried salsify and celeriac fritters with a blue cheese cream

Salsify is difficult to grow well and messy to work with, but its earthy, vaguely nutty, flavour can give subtle pleasures other roots don’t even contemplate. The trouble is in the peeling - it is awkward and messy. Celeriac has a much more up-front flavour; like that of celery, would you believe? I combine the two partly because I like the flavours and the shapes together, and partly because preparing the volume required for the restaurant from salsify alone would be a chore too far. I onc