Root Vegetable Crisps Recipe
Francis Atkins serves up a memorable party snack in this recipe. Root vegetable crisps are served up in a dosa bowl, with butterbean hummus and pesto dip on the side
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Food processor
- Mandoline
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Skillet
- Spatula
- Serving bowl
- Serving platter
Ingredients
- 1 Granny Smith apple
- 1 large beetroot, raw
- 2 parsnips
- 1/2 butternut squash
- 40ml of rapeseed oil
- 1 pinch of paprika
- 1 pinch of ground cumin
- 1 pinch of ground coriander
- 1 tsp salt
- 400g of butter beans, tinned
- 30ml of olive oil
- 1 lemon, juiced
- 1 pinch of paprika, plus extra for sprinkling
- 1 pinch of salt
- 1 pinch of pepper
- 50g of gluten-free flour
- 2 tbsp of gram flour
- 350ml of water
- 30ml of rapeseed oil
- 200g of low fat natural yoghurt
- 1 tbsp of green pesto
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