Preparation is easy

Ingredients

• Terro root
• Cassava root
• Lotus root
• Beetroot
• Parsnip
• Sweet potato
• Leek

Directions

1. All of the above can be sliced thinly, cut into julienne, or other interesting shapes.
2. 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.
3. 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.