SILVIA NACAMULLI’S Root vegetable crisps with yuzu, ginger and crème fraiche dip

These are a delicious alternative to potato crisps. Root vegetables have a natural sweetness and adults and children love them. The dip is a tasty accompaniment but they are just as good on their own. Yuzu is a Japanese citrus fruit. If you cannot find it use a mixture of lemon and lime juice. Crème fraiche can be replaced with sour cream or Greek yogurt.

Serves 4-6

INGREDIENTS:

2 raw beetroots, peeled 1 sweet potato, peeled 2 large turnips, peeled 2 large parsnips 800ml light olive oil or sunflower oil for frying Maldon sea salt flakes

For the yuzu and ginger crème fraiche dip:

1 tbsp grated ginger

2 tbsp yuzu juice

Zest of half a lime, grated Pinch sea salt and ground black pepper 100ml crème fraiche

METHOD

Finely slice all the vegetables into long rounds. A mandolin is ideal for this as you can set the thickness, which should be just a couple of millimetres. Otherwise use a sharp knife. Try to be consistent on the thickness so they cook evenly.

Keep the different roots separate once sliced — you can keep them covered in the fridge for up to 24 hours.

For the dip: mix the grated ginger, yuzu juice, grated lime zest and salt and pepper and gently fold the mixture into the crème fraiche. Taste and season to taste.

Cover and refrigerate until ready to serve. This can be prepared up to a day ahead.

Warm the oil in a large deep frying pan or deep fat fryer to 150°-170°C . If not using a deep fat fryer, a thermometer will be useful to maintain a consistent temperature. Line a sieve with kitchen towel.

Each root has slightly different timing, varying between 3-5 minutes per batch depending on the thickness and size of the slices, so fry each type of vegetable separately and fry the beetroot last. Do not put too many in each batch or they will not get crisp. You may need one or two batches per vegetable depending on the size of your pan.

Fry until crisp and darker in colour. a pale golden colour for the turnips and parsnips; deep orange for the sweet potatoes and deep red for the beetroot. The crisps can burn quickly so be keep an eye on them.

When they are ready, gently remove them from the oil with a slotted spoon into the sieve to catch the excess oil. Sprinkle with salt while still hot.

Repeat until all the vegetables are fried, emptying the sieve in between batches and transferring to a bowl lined with kitchen paper.

When ready to eat, transfer into serving bowls and serve with the dip.

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