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Beetroot, Carrot and Parsnip Chips With Fleur De Sel

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.928
Energy (kCal)632.13
Carbohydrates (g)147.5721
Total fats (g)2.8122
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil. | 2. Peel the beetroot, carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel. | 3. Plunge the chips into the hot oil, shaking to ensure that they are not sticking together. Remove when crisp, about 2 minutes. Drain on paper towels. Repeat and fry them in batches, depending on the desired quantity. | 4. Season with the sel de fleur salt (mixed with herbs or spices if using) before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 3 175.44 39.0048 6.5688 0.6936
    carrot 3 157.44 36.7872 3.5712 0.9216
    parsnip 3 299.25 71.7801 4.788 1.197
    vegetable oil - - - -
    fleur de sel - - - -
    herb chopped - - - -
    cumin ground - - - -
    curry powder - - - -
    star anise ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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