Parsnip Chips With Romesco Sauce Dip
INGREDIENTS
oil for deep frying
salt for seasoning
Romesco Sauce Dip
2 slices white bread, roughly torn¼ cup olive oil
2 red peppers, halved and deseeded
2 tomatoes, blanched and peeled
¼ cup almonds, toasted
¼ cup hazelnuts, toasted and skinned (see Cook's Tips)
4 cloves garlic, peeled
1 tblsp tomato paste
2 tblsp white wine vinegar
1 tblsp balsamic vinegar
For a gourmet twish on chips and dip, try delicious homemade parsnip chips served with a gutsy Spanish Catalan sauce.
METHOD
1. Peel the skin off the parsnips, then peel each parsnip into thick wide slices.
2. Heat the oil in a deep fryer or a large saucepan to 180ºC. When hot, add a small handful of parsnip slices. Don't overload the oil as the chips will become soggy. Cook, stirring occasionally until well-browned and crisp. Lift out with a holed spoon and drain on absorbent paper. Sprinkle with salt to season. Serve warm with the dip.
Romesco Sauce Dip
1. Cook the bread in the oil in a frying pan until crispy. Allow to cool. Place the red pepper halves on a foil-lined tray and grill under a high heat until blackened. Cool and then peel away the charred skin.
2. In a food processor, put the fried bread and the rest of the ingredient and process until smooth. Season if wished.
COOKS TIPS
To skin hazelnuts, roast in a 180ºC oven for about 10 minutes until toasted. Cool and rub between your hands over a sink to let the skins fall away. Or, place the warm nuts on a clean dry tea towel and rub backward and forwards.Romesco sauce is also ideal with sliced ham on Christmas Day. It freezes well, so it can be made in advance.
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