This blog is based on a huge collection of recipes Josa Young wrote for the Fresh Food Company's newsletters between 1995 to 2000. But she can't help digressing...
16 February 2011
Vegetable Crisps
Peel vegetables if necessary. Make long strips or shavings of vegetables with a potato peeler - ie beetroot, carrot, courgette, celeriac, turnip, parsnip etc. Slender slices of onion and leek would be good too. The shape is not important, but they must be nice and thin. You could use a mandolin set to a slender setting. Heat a pan full of bland oil such as peanut or grapeseed to 160C. Deep fry the vegetable shavings in small batches for about 5 mins maximum until crisp and lightly golden, watching carefully. Lift out each batch as it cooks with a slotted spoon and drain on kitchen paper. Season with salt. Make a dressing with olive oil and balsamic vinegar, salt and pepper. Make a green salad with plenty of chopped fresh herbs ie tarragon, parsley, chervil, mint, thyme, even a touch of rosemary finely chopped. Dress the salad. Heap on individual plates. Serve the shavings on top, or just as a snack with drinks.
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