Preparation is easy
Ingredients
- Terro root
- Cassava root
- Lotus root
- Beetroot
- Parsnip
- Sweet potato
- Leek
Directions
- All of the above can be sliced thinly, cut into julienne, or other interesting shapes.
- Lightly dust with cornstarch and deep fry a few at a time until lightly golden brown or crisp. To retain natural colors deep fry roots in clean vegetable oil at 350 to 360 degrees.
- Drain well on a kitchen towel. Allow to cool and the frazzled veggies will be crisp, delicious and make excellent garnishes in soups, salads, fish dishes, meat and poultry.