Beetroot Carrot And Parsnip Chips With Fleur De Sel Recipes

BEETROOT, CARROT AND PARSNIP CHIPS WITH FLEUR DE SEL

Beetroot, Carrot and Parsnip Chips With Fleur De Sel image

Crisply fried roots, my favourite trio of parsnips, carrots and beetroot (beets) are lightly doused with fine French salt, fleur de sel. These are amazing with aperitifs and also finish off a simple sandwich, salad or soup lunch or with a flourish! You do need a mandolin to cut these thinly or a huge amount of precision and patience if you slice them by hand. You could add a few chopped fresh herbs to the salt, but I really think that the roots and sel de fleur sing beautifully by themselves. Another idea is to prepare several small bowls of the crisps/chips, seasoning each one differently. curry, cumin or ground star anise are all perfect. I'll leave it up to you!

Provided by French Tart

Categories Lunch/Snacks

Time 16m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 beets
3 carrots
3 parsnips
vegetable oil (for frying)
fleur de sel
fresh herb, finely chopped (optional)
ground cumin (optional)
curry powder (optional)
ground star anise (optional)

Steps:

Heat the oil.
Peel the beetroot, carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel.
Plunge the chips into the hot oil, shaking to ensure that they are not sticking together. Remove when crisp, about 2 minutes. Drain on paper towels. Repeat and fry them in batches, depending on the desired quantity.
Season with the sel de fleur salt (mixed with herbs or spices if using) before serving.

Nutrition Facts : Calories 61, Fat 0.3, Sodium 45.3, Carbohydrate 14.4, Fiber 3.8, Sugar 5.8, Protein 1.3

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