Recipes

Vegetable chips & dip

Name: post_title
Ingredients: recipe-3596-ingredients-fieldtype

#Vegetarian

Difficulty level: easy

Vegetables

2 yellow carrots
2 carrots
2 purple carrots
1 small stick of celery
2 red beetroots
2 black radishes
3 potatoes
3 Jerusalem artichokes
wheat flour
deep-frying oil

Pumpkin seed oil & horseradish dip

250 g sour cream
125 g crème fraîche
20 ml Steirerkraft pumpkin seed oil PGI
salt, pepper, grated horseradish
1 garlic clove, finely chopped
Steirerkraft apple balsamico vinegar

Hausgemachtes Ketchup

500 g reife oder überreife Tomaten
130 g Zwiebel
85 g Kristallzucker
20 g Tomatenmark
1 großer säuerlicher Apfel
85 g Steirerkraft Tomatenessig
85 g Steirerkraft Apfel-Balsam-Essig
2 TL Paprikapulver
1 Msp. Pimet
1 Msp. Koriander
3 Lorbeerblätter
1 TL Salz
1 Knoblauchzehe
Olivenöl

Preparation

2 hours

Vegetable chips:

Wash the potatoes, Jerusalem artichokes and black radish well and peel the remaining vegetables. Cut or grate the vegetables into 1 mm thick slices / strips using a vegetable slicer or cutter. Cut the carrots lengthways. A swivel-blade peeler works well for this. Place the potatoes and Jerusalem artichokes in cold water for at least one hour. Blend together all of the vegetables (except for the potatoes and Jerusalem artichokes) and fry at 140 °C. Then drain and add salt to taste. Remove the potatoes and Jerusalem artichokes from the water, fry at 160 °C, drain and add salt.

Pumpkin seed oil & horseradish dip:

Mix together all the ingredients until smooth and season to taste.

Print recipe

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Vegetable chips & dip Difficulty level: easy Vegetables 2 yellow carrots 2 carrots 2 purple carrots 1 small stick of celery 2 red beetroots 2 black radishes 3 potatoes 3 Jerusalem artichokes wheat flour deep-frying oil Pumpkin seed oil & horseradish dip 250 g sour cream 125 g crème fraîche 20 ml Steirerkraft pumpkin seed oil PGI salt, pepper, grated horseradish 1 garlic clove, finely chopped Steirerkraft apple balsamico vinegar Hausgemachtes Ketchup 500 g reife oder überreife Tomaten 130 g Zwiebel 85 g Kristallzucker 20 g Tomatenmark 1 großer säuerlicher Apfel 85 g Steirerkraft Tomatenessig 85 g Steirerkraft Apfel-Balsam-Essig 2 TL Paprikapulver 1 Msp. Pimet 1 Msp. Koriander 3 Lorbeerblätter 1 TL Salz 1 Knoblauchzehe Olivenöl Shop products online Preparation 2 hours Vegetable chips: Wash the potatoes, Jerusalem artichokes and black radish well and peel the remaining vegetables. Cut or grate the vegetables into 1 mm thick slices / strips using a vegetable slicer or cutter. Cut the carrots lengthways. A swivel-blade peeler works well for this. Place the potatoes and Jerusalem artichokes in cold water for at least one hour. Blend together all of the vegetables (except for the potatoes and Jerusalem artichokes) and fry at 140 °C. Then drain and add salt to taste. Remove the potatoes and Jerusalem artichokes from the water, fry at 160 °C, drain and add salt. Pumpkin seed oil & horseradish dip: Mix together all the ingredients until smooth and season to taste. Print recipe