Nabbed a tray of 8 beetroot the other day for less than a Euro. I boiled them and peeled them, should have worn gloves!! Then I pickled all but one in a large Kilner jar with wine vinegar and a little dill seed. The leftover one I sliced thinly using my mandolin, then lay them on kitchen roll and sprinkle them lightly with salt. Deep fry for 1 or 2 minutes in hot oil, drain and salt a second time. They make great crisps, the kids love them and you can also use sweet potato, parsnip or carrot instead, or a mixture of all those. Have them with your dips for a change....
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