Parsnip, carrot and beetroot tempura
- By Laurence Guy Laurence Guy
All these roots make fantastic tempura and although they are fried if you get your oil to 170 degrees celcius and place on kitchen towels to absorb any excess oil they aren't too bad for you.
The trick is to cut your roots with as wide a surface area as possible and no thicker than a pound coin. For parsnips and carrots on the diagonal and the beetroot into circles.
- To make the batter take the Gram (Chickpea) Flour and mix in two teaspoons of garam massala spice blend and a pinch of salt.
- To the Gram Flour whisk in ice cold sparkling water until a light batter is formed.
- Coat each piece of root vegetable in batter and fry in small batches until golden brown.
- Serve with sweet chilli sauce.