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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.
- Preparation time: 15 minutes
- Cooking time: 15 minutes
-
Total time:
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
- Combine the ingredients for the dip and set aside.
- 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).
- 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.
- 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.
Drinks recommendation
A deliciously pure and elegant wine. La Monetta Gavi di Gavi 2009 Piedmont, Italy. Bin 567429;
Comments
Nutritional Info
Typical values per serving:
| Energy |
2108.736kJ 504.0kcal |
|---|---|
| Fat | 35.0g |
| Saturated Fat | 13.0g |
| Sugars | 9.0g |
| Salt | 0.2g |
This recipe was first published in September 2010.
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