I’m a great fan of beetroot, but sometimes tire of the way it compels full-on culinary and visual commitment. Many of the other vegetables in the garden are happy to play part of an ensemble performance - Bulb Fennel turns in a fine Gloucester on a good day. Beetroot refuses to play any role but Lear, then goes all method in your kitchen, like Christian Bale. “Chide not fool; this is what I do!” it bellows; scarlet juices pluming through your meal. Simply does it here; thinly slice Pablo and Barbabietola Di Chioggia beets, deep-fry in Groundnut oil and serve with a scattering of ground fennel seeds and sea salt. Tasty stuff - not a tantrum in sight.
Beautiful
ReplyDeleteBeautiful indeed and a great shot.
ReplyDeleteDo you cook the beetroot slices before frying?
I didn't, even though the slices were relatively thick. Nice and crunchy; make sure to keep them moving in the oil though, otherwise they burn. Thanks for for the kind words guys!
ReplyDeleteSounds like a snack I'll love. And beautiful to that...
ReplyDeleteGreat idea to add the fennel - lovely pic too.
ReplyDeleteLovely! I bought some beets today to give this a whirl. I only have coconut oil so I'll see how I go ;)
ReplyDeleteGorgeous photography of food, I love beets and want to try this!
ReplyDeleteI have no idea where to find Groundnut oil....is there an alternative I could use?
ReplyDeleteVegetable oil would work just as well...
ReplyDeleteI can't wait to try these but I wonder, recently made microwave potatoe chips and wonder if you think that method would work for these?
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ReplyDeletei think you are both photographer and cook. very rare combination.
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till now i knew about only potato chips!! great recipe idea!!!
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I didn't know about this item of apple. That's a great post. Thank you so much for it from ecommerce photo editing service provider
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