Root crisps

Yield: 1 servings

Measure Ingredient
1 medium Parsnip; peeled
1 small Suede; peeled
1 \N Raw beetroot; scrubbed
1 \N Potato; peeled
\N \N Sunflower oil for deep frying
\N \N Maldon sea salt

With a good peeler continue peeling the vegetables creating thin shavings.

Heat about 5cm/2inch of sunflower oil in a large heavy-based frying pan.

Rinse the shavings thoroughly under cold water to remove any excess starch.

Dry very carefully, ensuring that all water is removed.

In batches, fry the vegetable shavings in the hot oil until crisp and golden brown. Drain well on kitchen paper.

Sprinkle generously with sea salt. Serve immediately.

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