Wednesday, 8 January 2020
CRISPY VEGETABLE RIBBONS
Use left-over root vegetables - I had parsnips and carrots
1tbsp sunflower oil
Peel the vegetables, then continue to peel down from top to bottom to make ribbons.
Place in a bowl and drizzle over the oil.
Stir to coat.
Place in a baking tray. It is best to do this in batches so that they do not overlap too much.
Cook for about 10 minutes at Gas 7/ 220°C/ 425°F.
Check and remove any which are ready. Replace the rest in the oven and check regularly, removing them as they are done, until all are golden and crispy.
Drain on kitchen paper.