Vegetable crisps

all details

Vegetable crisps

Ingredients

  • parsnips
  • sweet potato
  • beetroot
  • celery leaves

Method

Shaved with avegetable peeler and deep-fried in plenty of clean oil at 170C until well crisped (one vegetable at a time, finishing with beetroot).

Drain on plenty of paper.

The celery leaves were dipped in a tempura batter (4 tbsp plain flour, ½ tspbicarb, ½ cup chilled water - mix quickly, use quickly), excess shaken off anddeep-fried as above.

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  • Cuisine - Thai
  • Course - Snacks

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July