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    Beetroot and carrot tempura with crème fraîche and dill

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    Beetroot and carrot tempura with crème fraîche and dill

    A light summery vegetarian starter.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • For the dip:
    • 150ml crème fraîche
    • 1 tbsp snipped dill
    • ½ tbsp olive oil
    • For the tempura:
    • 750ml vegetable oil
    • 1 medium egg
    • 250ml sparkling water, ice–cold
    • 150g plain flour, plus extra for dusting
    • 1 tbsp cornflour
    • 250g raw beetroot, peeled and sliced into thin rounds
    • 200g chantenay carrots, cutin 3 lengthways

    Method

    1. Combine the ingredients for the dip and set aside.
    2. Half-fill a large saucepan or wok with the vegetable oil and heat to 180c (or until a cube of bread turns golden in 30 seconds).
    3. Meanwhile, prepare the batter: break the egg into a bowl, then whisk in the water. Add the flours and mix with a fork to make a lumpy mixture, with pockets of flour. Use at once.
    4. Cook the vegetables in 4–5 batches. Dip them in the batter, using tongs or a slotted spoon, then drop into the oil and fry for 3 minutes until golden. Drain on kitchen paper, scatter with salt and serve with the dip.

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    Drinks recommendation

    A deliciously pure and elegant wine. La Monetta Gavi di Gavi 2009 Piedmont, Italy. Bin 567429;

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    3 stars