Use parsnips and beetroot to add colour to your plate.
Ingredients
Method
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 & whisk together. Continue mixing the mayonnaise & slowly start whisking in the oil. To finish it off, finely 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.
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Overall Rating:
4.30
(20)
