Recipe detail

Vegetarian dishes Curry salted parsnip crisps

21. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine:  

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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: Ca, Cu, Fe, K, Mg, Na, 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

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