Crispy Root Vegetables with Pumpkin Seeds & Parsley Dip
By OcadoLifeA wonderfully colour topping or side that doubles as a post-dinner snack on the sofa.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 2 beetroots, peeled
- 6 tbsp of pumpkin seeds
- 500 ml of vegetable oil
- 300 ml of creme fraiche
- 3 tbsp of parsley
- 2 sweet potatoes
- 1 carrot, peeled
- 1 parsnip, peeled
- 0.75 tsp of cinnamon
Method
4 stepsStep 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.