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Vegetable crisps

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Vegetable crisps
Vegetable crispsSupplied

Vegetable crisps

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Ingredients

  • parsnips

  • sweet potato

  • beetroot

  • celery leaves

Method

  1. 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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