Segments: 1:blog, 2:root-vegetable-peel-chips, 3:, 4:, 5:
Root Vegetable Peel Chips | Great Performances

OHNO!



This site requires a screen size of 320px wide or greater.

Back to Posts

JUL
26
2016
Root Vegetable Peel Chips
Recipes and Food
by Blue Hill


©Tasting Table

A wastED recipe to use all season long!

Method:

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.


Be the first to comment...


Add Your Comment:

Please enter the word you see in the image below: