Colourful vegetable chips with sesame dip

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 stem(s) Thyme
  • 1 (200 g) Mug of tofu preparation (substitute for sour cream)
  • 3-4 Tsp Tahin (sesame paste)
  • 7-10 Tbsp fleur de sel
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Lemon juice
  • 1 (approx. 250 g) beetroot
  • 3 (approx. 100 g) small golden beet
  • 150 g yellow carrots
  • 150 g Carrots
  • 1 (approx. 175 g) Mairübchen
  • 1 l oil for frying

Directions

  1. 1

    Wash the thyme, shake dry and chop the leaves coarsely. Mix soy sour cream and tahini and season to taste with salt, pepper and lemon juice. Stir in thyme loosely. Put the dip in a cool place

  2. 2

    Clean and peel the vegetables separately and slice them into very thin slices. Heat the oil in a wide saucepan. Fry the vegetables in portions in the hot oil (approx. 150° C) for 4-5 minutes (until no more bubbles rise). Remove the vegetables and let them drain well on kitchen paper. Season vegetables with salt and serve immediately with the dip

Nutrition Facts

KCAL
210 kcal
CARBS
8 g
FATS
18 g
PROTEINS
3 g