Vegetable Chips and Basil Mayo

Use parsnips and beetroot to add colour to your plate.

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
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

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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