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Root Vegetable Peel Chips | Great Performances


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Root Vegetable Peel Chips
by Blue Hill

©Tasting Table

A wastED recipe to use all season long!


1. Make a simple syrup with a ratio of 3 parts water to one part sugar, by volume.

2. Bring to a boil, and blanch vegetable peels taken from carrots, parsnips and turnips that have been washed.

3. Drain in a perforated hotel pan. Dry on paper toweling.

4. Arrange on a full sheet-sized silpat to dry overnight in an oven at 150-200 degrees F.

5. Fry vegetable peels in oil at 310 degrees F for 20-30 seconds, season and allow to cool.

6. Top salad, soup, or eat on their own.

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