Recipe

Root Vegetable Chips With Roasted Garlic Dip Recipe

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Ingredients

1/2 c freshly grated parmigiano-reggiano cheese .
Roasted Garlic Dip .
Root Vegetable Chips .
vegetable shortening or oil, for deep-frying .
1 c ricotta cheese .
salt & freshly ground black pepper .
1 large head of garlic, with firm, plump cloves .
1/2 c sour cream .
1 1/2 lbs assorted root vegetables, such as carrots, parsnips, beets, lotus roots, & taro .
1 tsp extra-virgin olive oil

Directions

Step #1 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.
Step #2 Drizzle the cut surfaces with the oil & season this with a sprinkle of salt & pepper.
Step #3 Put the two halves back together to re-form the garlic head.
Step #4 Wrap tightly in aluminum foil wrap.
Step #5 Bake until the garlic is tender & the cloves have turned golden beige, 35 to 45 mins.
Step #6 Unwrap the garlic & let cool completely.
Step #7 Squeeze the garlic pulp out of the skins into a small bowl, discarding the skins.
Step #8 Using a fork, mash the garlic pulp until smooth.
Step #9 Stir in the ricotta, Parmigiano, & sour cream.
Step #10 Spice up with salt & pepper to taste.
Step #11 Let stand* for 30 mins at about room temp to mix the flavors.
Step #12 (The dip can be prepared 1 day ahead, covered, & put in the fridged.
Step #13 Let it come to about room temp before serving.
Step #14 ) To make the chips: Using a mandoline or plastic V-slicer, cut the root vegetables as directed below.
Step #15 The slices should be almost paper-thin, less than 116 inch.
Step #16 As the vegetables are sliced, place each kind in a separate large bowl of cold water & let this stand* for 30 mins to remove excess starch.
Step #17 Carrots & parsnips: Peel & cut lengthwise into very thin strips.
Step #18 Beets: Rub your hands lightly with vegetable oil to keep the beet juices from staining your skin.
Step #19 Peel the beets & cut crosswise into very thin rounds.
Step #20 Lotus roots: These can be found at Asian grocers, & make very interesting chips with random holes throughout.
Step #21 Peel & cut crosswise into very thin rounds.
Step #22 Taro: Also known as yautia, this root vegetable can be purchased at Latino & Asian markets.
Step #23 Fried taro chips have a slight purple tinge.
Step #24 Peel & cut crosswise into very thin rounds.
Step #25 Drain the vegetables well.
Step #26 Spread them out between layers of paper towels & pat completely dry.
Step #27 Place a large wire cake rack over a jelly roll pan.
Step #28 Fill a large roasting pan with a double thickness of crumpled paper towels.
Step #29 In a deep Dutch oven, until the chips are golden brown, deep-fry the vegetables, without crowding, stirring often with a wire-mesh skimmer to separate the chips, melt vegetable shortening over high heat to a depth of 2 to 3 inches & heat it to 350°F In separate batches, 2 to 3 mins.
Step #30 (If you are frying beets, fry them last, as their color may leach into the oil.
Step #31 ) 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.
Step #32 Separate each new layer of chips with more paper towels.
Step #33 The chips will crisp as they cool, & are best served at about room temp within 6 hrs of frying.
Step #34 Just before serving, sprinkle with salt & pepper, & serve this with the ricotta dip.
Enjoy the Root Vegetable Chips With Roasted Garlic Dip recipe

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