Food Network UK

Vegetable Chips and Basil Mayo

5
17
recipe_page_slideshow
term_weight,type,nid
647054
647054
page
17
recipe_page_slideshow
term_weight,type,nid
647054
647054
attachment_1
1
Made this? How was it?

Ingredients

  • 2 large potatoes, peeled
  • 2 large parsnips, peeled
  • 2 large beetroot peeled
  • Peanut oil for frying
  • Sea salt

  • For the basil mayo:

  • 2 large egg yolks
  • 1 teaspoon white wine vinegar
  • 1 teaspoon water
  • 200 – 280ml rapeseed oil
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • 1 large bunch basil

Use imperial measurements

Method

How to make Vegetable Chips and Basil Mayo

Cut all the veg into large strips. Blanch these by frying at 160c for six to eight minutes, drain and chill.

For the mayonnaise, separate 2 eggs, add white wine vinegar, water & Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together. Continue mixing the mayonnaise & slowly start Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking in the oil. To finish it off, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop some basil (but not too finely or they'll go brown) and add to the mayonnaise and add a squeeze of lemon, a touch of salt and pepper and fold through. Fry all the vegetables again at 190c for two to three minutes until crispy.