Ingredients:
225 g potatoes
175 g parsnips
175 g carrots
175 g turnips
25 g unsalted butter
1 tablespoon sunflower oil
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt, to taste
freshly chopped fresh flat leaf parsley, to garnish
Directions:
Peel the potatoes, parsnips, carrots and turnips, cut into even-sized thin sticks and pat dry with paper kitchen towelling.
Melt the butter with the oil in a (preferably non-stick) wok over a high heat.
Add all the vegetables and the herbs to the wok and turn a few times in the butter and oil to coat well.
Spread the vegetables into a single layer in the wok, and saute over a high heat for 12-15 minutes, turning occasionally and then again spreading into a single layer, until crisp and golden brown. DO NOT STIR as when stir-frying’ as the vegetables will not become crisp if you do.
Drain on paper kitchen towelling and pat to remove excess fat. Sprinkle with salt, to taste, garnish with chopped parsley.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.