whole beets
sweet potatos
yams
parsnips
potatoes
large amount of light olive oil
Dip:
2 sweet onions, thinly sliced
4 large shallots, thinly sliced
1/4 cup butter (1/2 stick)
3 T. light olive oil
1 T. sugar
salt
pepper
1-16oz. sour cream
1/4 cup mayonnaise
1 shot of worchestershire sauce
Wash and slice the vegetables very thinly. If you have a mandoline, use it! In a heavy pot or pan heat the olive oil up to 325 degrees. Fry in batches until crispy and drain on paper towels. Make sure to salt them right after they come out of the oil.
For the dip: Melt the butter and oil together in a skillet. Add in onions and shallots. Season with salt, pepper and sugar. Saute on med-low heat until sweet and caramelized. At least 20 minutes. Put onions into a food processor and blend into "mush." Add in remaining ingredients and blend. Refrigerate for at least 30 minutes before serving.
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