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Monday, 5 September 2011

Beetroot crisps with fennel salt

























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.


GREAT WITH...

Baba Ganoush

11 comments:

  1. Beautiful indeed and a great shot.
    Do you cook the beetroot slices before frying?

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  2. 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!

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  3. Sounds like a snack I'll love. And beautiful to that...

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  4. Great idea to add the fennel - lovely pic too.

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  5. Lovely! I bought some beets today to give this a whirl. I only have coconut oil so I'll see how I go ;)

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  6. Gorgeous photography of food, I love beets and want to try this!

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  7. I have no idea where to find Groundnut oil....is there an alternative I could use?

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  8. Vegetable oil would work just as well...

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  9. I 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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