Root Vegetables with Spiced Salt recipe
information
All kinds of root vegetables can be finely sliced and deep fried to make "crisps". Serve as an accompaniment to an oriental-style meal or simply by themselves as much tastier nibbles than commercial snacks with pre-dinner drinks.
ingredients
1 carrot
2 parsnips
2 raw beetroots
1 sweet potato
groundnut oil, for deep frying
1.5 ml (1/4 tsp) chilli powder
5 ml (1 tsp) sea salt flakes
2 parsnips
2 raw beetroots
1 sweet potato
groundnut oil, for deep frying
1.5 ml (1/4 tsp) chilli powder
5 ml (1 tsp) sea salt flakes
method
1. Peel the carrot, parsnips, beetroots and sweet potato. Slice the carrot and parsnips into long, thin ribbons. Cut the beetroots and sweet potato into thin rounds. Pat dry on kitchen paper.
2. Half-fill a wok with oil and heat to 180°C (350°F). Add the vegetable slices in batches and deep-fry for 2 - 3 minutes until golden and crisp. Remove and drain on kitchen paper.
3. Place the chilli powder and sea salt flakes in a mortar and grind them together with a pestle to form a coarse powder.
4. Pile up the vegetable "crisps" on a serving plate and sprinkle over the spiced salt.
2. Half-fill a wok with oil and heat to 180°C (350°F). Add the vegetable slices in batches and deep-fry for 2 - 3 minutes until golden and crisp. Remove and drain on kitchen paper.
3. Place the chilli powder and sea salt flakes in a mortar and grind them together with a pestle to form a coarse powder.
4. Pile up the vegetable "crisps" on a serving plate and sprinkle over the spiced salt.
serving amount
serves 4 - 6
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more information
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