MAGIMIX Cook Expert Recipe Manual page 14

VEGETABLE CRISPS
: 15 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 P R O G R A M M E
2 potatoes (200g)
1 carrot (100g)
1 raw beetroot (150g)
1 turnip (100g)
1 Wash and dry the vegetables. Peel the potatoes, carrot, beetroot and turnip;
remove the ends of the courgette. Fit the food processing bowl, install the midi
bowl and the 2mm slicing disc. Thinly slice each vegetable separately using the
FOOD PROCESSOR programme.
2 Heat the oil in a deep-fat fryer or sauté pan until it is hot but not smoking. Fry the
sliced vegetables in small quantities for about 3 minutes, until golden.
3 Drain the crisps and place on kitchen paper; season with paprika or cumin, salt
and 5 peppercorn blend.
T I P
You can also cook the vegetable crisps in the oven at 180 °C (170 °C fan, gas
mark 4) for 12 to 15 minutes. Brush with olive oil and season before baking.
26
: 15 min
: :
AT TA C H M E N T S
1 courgette (150g)
500ml grape seed oil
paprika or cumin
salt, 5 peppercorn blend