Recipe detail

Vegetarian dishes Curry salted parsnip crisps

21.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes


Program steps

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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

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
sunflower oil 100 ml
curry powder 2 g
salt 1 g


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