Veggie chips with horseradish cream & bottarga

Veggie chips with horseradish cream & bottarga

By
From
Nordic Light
Serves
8
Prep
30 mins
Cooking time
10 mins
Photographer
Simon Bajada

Although bottarga is essentially a Mediterranean product, the compressed salted fish roe has a yeasty, salty, fishy flavour that is very Scandinavian. Like most products of this nature it’s important to use it sparingly and balance it with other flavours. Speaking of which, while I know deep-frying is not a healthy way of cooking – even if it is root veggies – sometimes exceptions have to be made. Life is all about balance, after all.

Ingredients

Quantity Ingredient
2 parsnips
2 carrots
2 beetroot
1 sweet potato
2 potatoes
sunflower oil, for deep-frying
sea salt flakes
2 teaspoons grated bottarga

Horseradish Cream

Quantity Ingredient
190g cashew nuts, soaked in water for 4 hours and drained
1 lemon, juiced, plus extra if needed
1 tablespoon apple-cider vinegar
1 tablespoon nutritional yeast flakes
1 1/2 teaspoons freshly grated horseradish, plus extra if needed
small pinch white pepper
1/4 teaspoon sea salt

Method

  1. To make the horseradish cream, place the drained cashew nuts in a food processor together with the remaining ingredients and 125 ml of water. Blend everything together until well combined, about 2 minutes. If it’s too thick you can add a little more water. Season to taste and add more lemon juice or horseradish if desired. Set aside.
  2. Peel the veggies then slice them very thinly into long strips using a mandoline.
  3. Half-fill a large heavy-based saucepan or fryer with oil and heat until the temperature reaches 180°C, or until a cube of bread browns in 30 seconds.
  4. Carefully lower the veggies into the hot oil in batches and fry for 3–4 minutes, turning halfway during cooking, until the veggies are floating on the surface of the oil and the bubbling has reduced to almost nil. Transfer to paper towel to drain off the excess oil and sprinkle generously with sea salt.
  5. Put the horseradish cream in a shallow dish and place the bottarga in a separate bowl or small jar for the guests to add at will. Serve the veggie chips alongside the horseradish cream for dipping. If you find the chips crack under the weight of the cream, then simply spoon a little on top of each chip.
Tags:
simon
bajada
new nordic
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