Root Vegetable with Parmesan Crisps
Root vegetable with parmesan crisps is a recipe featuring fresh ingredients from the Antipasti category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g mixed root vegetables (e.g., beetroot, potatoes, sweet potatoes, carrots, celeriac or parsnips, black salsify, Jerusalem artichoke)
- 3 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 1 tbsp rosemary needles
- 1 tbsp freshly chopped parsley
- 150 g freshly grated Parmesan
Instructions
-
1.
Wash, peel and cut the vegetables into bite-sized pieces. Heat the oil in a pan and sauté the vegetables with occasional stirring for about 10 minutes. Season with salt, pepper and mix in the herbs.
-
2.
Preheat the oven to 200°C fan-forced. Place a large round cookie cutter (about 10 cm diameter) on parchment paper and spread a thin, even layer of parmesan inside it. Remove the ring and repeat with more cheese portions on the sheet.
-
3.
Bake for about 5 minutes until the cheese melts, bubbles vigorously and turns lightly golden brown. Immediately remove the tray, let the cheese crisps cool briefly, then lift them from the parchment and place on a cooling rack to become crisp and firm.
-
4.
Serve the vegetables arranged with the parmesan crisps on top.
