Recipe detail

Vegetarian dishes Curry salted parsnip crisps

21. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: English

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Program steps

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1
Hot air
0 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 100 °C
ventilator icon 60 %
ventilator icon 

Take the GN container with parsnips out of the oven and read the recipe instruction

2
Hot air
0 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 180 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
parsnips 2 pcs
vegetable oil 100 ml
curry powder 2 g
salt 1 g

Nutrition and allergens

Allergens:
Minerals: Cu, Mg, P
Vitamins: A, C, D, E, K

Nutritional value of one portion Value
Energy 1.1 kJ
Carbohydrate 0.1 g
Fat 0 g
Protein 0 g
Water 0 g

Directions

1. Preheat the Retigo combi oven to 100°C using hot air mode with 0% flap valve, fan speed to 60%. Peel the parsnips and use a peeler to cut them into long, thin strips .
2. Place the parsnips on a Retigo frit GN container to dry out in the combi oven for 20 minutes.
3. Dip the parsnips in oil so it is well covered and place on retigo bake GN container and insert it into a preaheated combi oven for 10 minutes on 180°C with 0% flap valve and 80% of fan speed.
4. Mix together the curry powder and salt.
5. Remove the parsnips from the fryer and place on kitchen towel to drain.
6. Just before serving, sprinkle over the curry salt.

Recommended accessories

Vision Frit

Vision Frit