For 4 servings
Prep and cook time: 1 h
Cannot be frozenIngredients:
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
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 flourMethod:
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.