Crispy Root Vegetables with Pumpkin Seeds & Parsley Dip

Ingredients

• 2 beetroots, peeled

• 6 tbsp of pumpkin seeds

• 500 ml of vegetable oil

• 300 ml of creme fraiche

• 3 tbsp of parsley

• 2 sweet potatoes

• 1 carrot, peeled

• 1 parsnip, peeled

• 0.75 tsp of cinnamon

4 servings

Calories~600 kcal

Protein~9 g

Carbs~48 g

Fat~41 g

Fiber~9 g

Sugar~18 g

Total recipe

Calories~2,400 kcal

Protein~35 g

Carbs~190 g

Fat~165 g

Fiber~35 g

Sugar~70 g

Method

• Step 1

  Heat the oil for deep frying (around 165C). Use a vegetable peeler to shave the veg into long wafer-thin pieces, removing any excess moisture with kitchen paper.

• Step 2

  Put a handful of slices in the oil for 2-3 minutes, until their colour deepens and they crisp up - they will get crispier as they cool, so be careful not to overcook. Remove and place onto kitchen paper.

• Step 3

  Repeat until they are all cooked, then transfer into a dish and sprinkle over the salt and cinnamon. Mix carefully by hand.

• Step 4

  To make the dip, finely chop the toasted seeds and parsley then blitz in a blender with the creme fraiche, seasoning to taste.