Root Veggie Crisps With Greek Yogurt Dip Food

ROOT VEGGIE CRISPS WITH GREEK YOGURT DIP

Steps:

• Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
• Carefully fry beet, sweet potato, turnip, parsnip, and golden beet slices in the hot oil, working in batches, until golden brown, 2 to 4 minutes.
• Remove vegetable chips with a slotted spoon and transfer to paper towels to drain. Allow to dry and cool.
• Season chips with sea salt, cracked black pepper, and malt vinegar to taste.
• Combine yogurt, parsley, mint, garlic, and green onions together in a bowl. Stir lemon juice, salt, and white pepper into yogurt mixture to your taste preference.

SPICY YOGURT DIP WITH CHIPS AND VEGETABLES

Steps:

• In a cheesecloth-lined sieve set over a bowl drain yogurt, chilled, 1 hour. Discard liquid.
• Wearing rubber gloves, seed and devein jalapeños, reserving 1/4 teaspoon seeds. Cut chilies into pieces and in a blender purée with reserved chili seeds, coriander, fennel, and cumin seeds, and water until smooth.
• Thinly slice shallots. In a skillet heat oil over moderate heat until hot but not smoking and cook shallots, stirring occasionally, until golden. With a slotted spoon transfer shallots to paper towels to drain and season with salt. In oil remaining in skillet cook chili purée, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.
• Chop separately mint, parsley, and peanuts and in a bowl stir together with yogurt, chili purée, lime zest and juice, and salt and pepper to taste. Dip may be made 2 days ahead and chilled, covered. Chill shallots separately in an airtight container.
• Top dip with shallots and serve with chips and vegetables.

ROOT VEGETABLE CHIPS WITH ROASTED GARLIC DIP

Steps:

• To make the dip: Preheat the oven to 400°F Cut the garlic in half horizontally, keeping the head as intact as possible-do not peel the garlic. Drizzle the cut surfaces with the oil and season with a sprinkle of salt and pepper. Put the two halves back together to re-form the garlic head. Wrap tightly in aluminum foil. Bake until the garlic is tender and the cloves have turned golden beige, 35 to 45 minutes. Unwrap the garlic and let cool completely. Squeeze the garlic pulp out of the skins into a small bowl, discarding the skins.
• Using a fork, mash the garlic pulp until smooth. Stir in the ricotta, Parmigiano, and sour cream. Season with salt and pepper to taste. Let stand* for 30 minutes at room temperature to blend the flavors. (The dip can be prepared 1 day ahead, covered, and refrigerated. Let it come to room temperature before serving.)
• To make the chips: Using a mandoline or plastic V-slicer, cut the root vegetables as directed below. The slices should be almost paper-thin, less than 116 inch. As the vegetables are sliced, place each kind in a separate large bowl of cold water and let stand* for 30 minutes to remove excess starch.
• Carrots and parsnips: Peel and cut lengthwise into very thin strips.
• Beets: Rub your hands lightly with vegetable oil to keep the beet juices from staining your skin. Peel the beets and cut crosswise into very thin rounds.
• Lotus roots: These can be found at Asian grocers, and make very interesting chips with random holes throughout. Peel and cut crosswise into very thin rounds.
• Taro: Also known as yautia, this root vegetable can be purchased at Latino and Asian markets. Fried taro chips have a slight purple tinge. Peel and cut crosswise into very thin rounds.
• Drain the vegetables well. Spread them out between layers of paper towels and pat completely dry.
• Place a large wire cake rack over a jelly roll pan. Fill a large roasting pan with a double thickness of crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F
• In separate batches, without crowding, deep-fry the vegetables, stirring often with a wire-mesh skimmer to separate the chips, until the chips are golden brown, 2 to 3 minutes. (If you are frying beets, fry them last, as their color may leach into the oil.) Using the skimmer, transfer the chips to the wire racks to drain briefly, then move them to the roasting pan with paper towels to remove excess oil. Separate each new layer of chips with more paper towels. The chips will crisp as they cool, and are best served at room temperature within 6 hours of frying. Just before serving, sprinkle with salt and pepper, and serve with the ricotta dip.

GREEK YOGURT VEGGIE DIP RECIPE BY TASTY

Steps:

• Slice green pepper.
• In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
• To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
• Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
• Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
• Enjoy!

ROOT VEGGIE CRISPS WITH GREEK YOGURT DIP

Steps:

• Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
• Carefully fry beet, sweet potato, turnip, parsnip, and golden beet slices in the hot oil, working in batches, until golden brown, 2 to 4 minutes.
• Remove vegetable chips with a slotted spoon and transfer to paper towels to drain. Allow to dry and cool.
• Season chips with sea salt, cracked black pepper, and malt vinegar to taste.
• Combine yogurt, parsley, mint, garlic, and green onions together in a bowl. Stir lemon juice, salt, and white pepper into yogurt mixture to your taste preference.

VEGETABLE CRUDITES WITH GREEK YOGURT DIP

Steps:

• Firstly, soak the lettuce leaves in a bowl of chilled water.
• Now prepare the dressing as follows.
• Hang the yogurt in a muslin cloth to remove excess water.
• Combine the yogurt with the chopped mint leaves, salt to taste, lemon juice, sesame seeds and garlic in a bowl.
• Toss thoroughly and refrigerate.
• Just before serving, drain the lettuce leaves and spread on a serving plate.
• Arrange the vegetables on the lettuce leaves.
• Serve with the chilled dressing.
• Enjoy!