For 4 servings

Prep and cook time: 1 h


Difficulty: medium


Cannot be frozen




Ingredients:


For the mayo dip:


3 large egg yolks


2 1/2 tsp wholegrain mustard


300 ml | 11 fl oz | 1 1/3 cups flax oil


1 tbsp lemon juice


sea salt



For the turnip chips:


4 large turnips, peeled and cut into thick chips


1250 ml | 44 fl oz | 5 cups flax or macadamia oil, for deep-frying


1 tsp garlic salt


2 tbsp buckwheat flour




Method:


1 For the mayo dip: Combine the egg yolks, mustard, and a generous pinch of salt in a food processor.



2 Blend on high until combined. Very slowly pour the oil through the feed tube of the processor as the motor is running. Once the mayonnaise comes together as a thick emulsion and the oil has been incorporated, turn the motor off.



3 Mix in the lemon juice and season to taste with more salt. If desired, loosen the mayonnaise by mixing in a little hot water to achieve the desired consistency. Cover and chill until needed.



4 For the turnip chips: Blanch the turnip in a large saucepan of salted, boiling water until just tender to the point of a knife, about 6-8 minutes.



5 Drain well and leave to steam off and cool to one side.



6 Heat the oil in a large, heavy-based saucepan to 180°C | 355F; use a thermometer to measure the temperature accurately.



7 Dry the turnip chips with kitchen paper. Place in a large mixing bowl and sprinkle over the garlic salt and buckwheat flour, tossing well to mix.



8 Deep-fry the turnips in batches until golden-brown and crisp, 4-5 minutes. Drain on kitchen paper and season immediately with salt. Cover loosely with aluminium foil to keep warm as you cook the other chips.



9 Serve the chips in bowls with the mayo dip on the side.