Roses from sweet potatoes and beetroot (for decoration of plates etc)
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
10
- 2 Beetroot (about 100 g each)
- 1 (approx. 300 g) small oblong sweet potato
- 7-10 Tbsp Oil
- 7-10 Tbsp Salt
- 20–24 wooden skewers
- 7-10 Tbsp Disposable gloves
Directions
- 1
Peel and wash beetroot (use disposable gloves if necessary) and sweet potatoes and cut or slice them very thinly. Place 6-7 slices overlapping in a row and roll up. Fix the rolls at even intervals with 2 wooden skewers each. Halve the rolls. Loosen up the flowers with a finger or the tip of a knife. Heat oil and deep-fry the "blossoms" until golden brown. Take out the roses and season with salt
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