Parsnip & Beetroot Crisps
Parsnip & Beetroot Crisps
Ingrediënten
- sunflower or vegetable oil for deep-frying
- 2 parsnips peeled, halved and thinly sliced lengthways
- 3 beetroot peeled and thinly sliced
- salt and pepper
- Dukkah spice mix
- 1 tablespoon hazelnuts
- 1 tablespoon sesame seeds
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons dried mint
Instructies
- Make the spice mix.
- Dry-fry the hazelnuts and seeds in a small, heavy-based frying pan over a medium heat for 3 minutes until they emit a nutty aroma.
- Using a pestle and mortar, pound the nuts and seeds to a coarse powder, or tip into a spice grinder and grind to a fine powder.
- Stir in the mint and season well.
- Set aside.
- Pour enough oil for deep-frying into a deep saucepan and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds.
- Deep-fry the parsnips in batches until lightly golden.
- Remove with a slotted spoon and drain on kitchen paper, then tip all the parsnips into a bowl while hot, and sprinkle over half the dukkah spice mix.
- Reduce the heat (the beetroot slices burn easily) and deep-fry the beetroot in batches.
- Remove and drain on kitchen paper, then tip into a bowl and sprinkle with the remaining spice mix.
- Serve the parsnip and beetroot crisps separately, or mixed together.
