Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

sunflower oil, for deep frying
4 Woolworths purple potatoes
sea salt
2 free-range egg yolks
1 garlic clove, finely chopped
2 t Dijon mustard
380 ml sunflower oil
1 lemon, juiced
sea salt, to taste
4 gherkins, finely chopped
2 t caperberries, finely chopped
200 g of the radish selection
100 g Woolworths rainbow carrot selection
960 ml apple juice
8 beetroot
1 T extra virgin olive oil
sea salt, to taste
black pepper, freshly ground, to taste
50 g sugar
50 g butter
500 g good-quality puff pastry

Cooking Instructions

To make the purple potato chips, heat the oil in a large saucepan.

Using a mandolin, thinly slice the potato. If you don’t have a mandolin, use a very sharp knife.

Lay the potato slices on a baking tray and lightly sprinkle with salt to draw out any excess moisture.

Allow to stand for 5 minutes, then deep-fry in small batches until the skins begin to brown and the potato turns crispy.

Remove from the oil using a slotted spoon and drain on kitchen paper. Sprinkle with sea salt.

To make the tartar sauce, place the egg yolks, garlic and Dijon mustard in a mixing bowl.

Pour in the oil in a slow, steady stream, whisking continually. Whisk until the oil and yolk mixture has increased in volume and has turned pale in colour.

Add the lemon juice and salt, then add the gherkins and capers and combine. Serve with the purple potato chips.

To make the radish-and-carrot juice, juice the radishes and carrots in a juicer. Mix the radish-and-carrot juice with the apple juice and chill before serving. If you don’t have a juicer, roughly chop the vegetables and place in a food processor with the apple juice.

Blend at a high speed for 30 seconds. For a smoother juice, strain it to remove the pulp.

To make the golden beetroot tarte tatins, preheat oven to 180°C.

Place the beetroot on a baking tray, drizzle with the olive oil and season. Roast for 45 minutes.

Remove from the oven and, when cool enough to handle, peel and slice into 5 mm-thick slices.

Increase the oven’s temperature to 200°C. Heat a pan over a medium heat. Place the sugar in the pan and allow to melt slightly. Add the butter and continue melting to form a caramel.

Spoon 1 T caramel into each mould of a muffin pan and top with slices of beetroot.

Roll out the pastry and, using a cup, cut out rounds and place on top of the beetroot in each muffin mould. Bake for 15 minutes, or until the pastry is golden.

Turn out the tatins and place on a serving dish with the beetroot facing up.

Season with sea salt before serving.

Cook's tip: if you don't have puff pastry in the freezer, follow our steps for quick and easy 'rough puff' pastry' that you can make at home.