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Crispy Root Vegetables

Crispy Root Vegetables with Pumpkin Seeds & Parsley Dip

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

A wonderfully colour topping or side that doubles as a post-dinner snack on the sofa.
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Ingredients

  • 500ml vegetable oil
  • 2 sweet potatoes
  • 1 carrot , peeled
  • 1 parsnip, peeled
  • 2 beetroots, peeled
  • ¾ tsp cinnamon
  • 300ml creme fraiche
  • 6 tbsp pumpkin seeds
  • 3 tbsp parsley

Method

Step 1

Heat the oil for deep frying (around 165C). Use a vegetable peeler to shave the veg into long wafer-thin pieces, removing any excess moisture with kitchen paper.

Step 2

Put a handful of slices in the oil for 2-3 minutes, until their colour deepens and they crisp up - they will get crispier as they cool, so be careful not to overcook. Remove and place onto kitchen paper.

Step 3

Repeat until they are all cooked, then transfer into a dish and sprinkle over the salt and cinnamon. Mix carefully by hand.

Step 4

To make the dip, finely chop the toasted seeds and parsley then blitz in a blender with the creme fraiche, seasoning to taste.

Shop the ingredients

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