CRISPY ROOT VEGETABLE SKEWERS
Ingredients
- 2 large parsnips
- 2 sweet potatoes
- 1 large celeriac
- 1 large potato
- vegetable oil for frying
- salt to season
Directions
- Peel the vegetables and discard the skins.
- Using the peeler
- peel the vegetables lengthways to make wafer thin vegetable chips.
- Peel the parsnips until you reach the tough inner core.
- preheat vegetable oil to 175C/325F.
- Thread each of the separate flavours onto the wooden skewers to cover the top 10cm/4in.
- Deep fry each flavour in batches until crisp and golden.
- Drain onto absorbent paper and sprinkle with salt.
