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BUTTERNUT CRISPS WITH FRESH ROSEMARY
Butternut crisps with fresh rosemary
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How to:

Combine flavours with Maldon salt

Maldon salt goes well with:

  • chopped sundried black olives
  • chopped capers
  • chopped red chilli
  • vanilla (split bean, carefully remove seeds and combine with salt)
  • chopped anchovy

 



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Serves: 2
Allergens: Wheat free
Dietary considerations: Dairy free / Vegan
Category: Vegetarian / Easy / Quick / Gourmet
Prep time: 15 minutes
Cooking time: 5 minutes
Ingredients:
1 medium butternut, peeled
sunflower oil, to fry
Maldon sea salt
chopped fresh rosemary, to taste
Cooking instructions:

Slice the butternut in half. Using a vegetable peeler or electric slicer, slice thin ribbons of butternut.

Preheat the oil and deep-fry the butternut ribbons until crisp. Remove and drain on absorbent paper.

Season with salt and rosemary.

The crisps can be made the day before using and kept in a dry place or airtight container, but are best prepared on the day.



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½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

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Multiply by 1.8, then add 32




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