Serves 8-10
Preparation time less than 30 mins
Cooking time less than 10 mins
By Patrick Williams
From Planet Christmas
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Parsnip, beetroot and basil crisps
Ingredients
vegetable oil for deep frying
6 parsnips, peeled
4 fresh beetroots, peeled
1 bunch of basil, picked
salt and pepper
Method
1. Preheat a deep fat fryer to 190C/375F.
2. Thinly slice the parsnips and beetroot (keeping them separate) using a vegetable peeler, sharp knife or mandolin.
3. Working in batches, deep-fry the parsnips, basil and then the beetroots for 1-2 minutes until crisp. Drain on kitchen paper and season well.
4. Toss the three types of crisps together carefully and serve at once or keep in an airtight container.
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