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VEGETABLE CRISPS
1 Wash and dry the vegetables. Peel the potatoes, carrot, beetroot and turnip;
remove the ends of the courgette. Fit the food processing bowl, install the midi
bowl and the 2mm slicing disc. Thinly slice each vegetable separately using the
FOOD PROCESSOR programme.
2 Heat the oil in a deep-fat fryer or sauté pan until it is hot but not smoking. Fry the
sliced vegetables in small quantities for about 3 minutes, until golden.
3 Drain the crisps and place on kitchen paper; season with paprika or cumin, salt
and 5 peppercorn blend.
TIP
You can also cook the vegetable crisps in the oven at 180 °C (170 °C fan, gas
mark 4) for 12 to 15 minutes. Brush with olive oil and season before baking.
PREP TIME
: 15 min
COOKING TIME
: 15 min
2 potatoes (200g)
1 carrot (100g)
1 raw beetroot (150g)
1 turnip (100g)
1 courgette (150g)
500ml grape seed oil
paprika or cumin
salt, 5 peppercorn blend
SERVES 6
PROGRAMME
:
ATTACHMENTS
:
Summary of Contents for Cook Expert
Page 9: ...APPETISERS ...
Page 18: ...SOUPS ...
Page 34: ...STARTERS ...
Page 51: ...FISH ...
Page 65: ...MEAT AND POULTRY ...
Page 88: ...VEGETABLES AND SIDES ...
Page 101: ...PASTA RICE AND GRAINS ...
Page 112: ...SAUCES AND SEASONINGS ...
Page 118: ...DESSERTS ...
Page 154: ...PASTRY AND BREAD ...
Page 164: ...BABY FOOD ...
Page 170: ...DRINKS ...