People :

2

Preparation time :

25 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 1 violet potato*
  • 1 / 2 parsnip
  • 1 / 2 carrot
  • Oil
  • 500 gr. watermelon
  • 1 / 2 lemon

* If you can’t get hold of a violet potato, use any starchy tuber vegetable.

Preparation
  1. Peel the potato and parsnip and cut into thin slices with a mandolin or a vegetable peeler. Brush the carrot clean and cut likewise.
  2. Heat oil in a frying pan and fry the vegetables in batches. Drain on absorbent paper. So they remain crisp after frying pop in oven at 180 º C for a few minutes.
  3. Remove rind and seeds from watermelon and blend with lemon juice.
  4. Serve with crushed ice and vegetable chips.

Additional information

People :

2

Preparation time :

25 min

Difficulty:

Easy