Method

Using a potato peeler, run along the length of the parsnip so you get long thin shavings of the vegetable, place these in a bowl. Cut the end of the carrot off diagonally, and, using the potato peeler, this time along the diagonal cut, repeat the process giving you oval shaped slivers. Add these to the bowl with the Parsnip. For the beetroot, use the peeler again
peeling across the bottom to give you bright red round shavings, place in a separate bowl so as not to stain the other vegetables.

Heat your oil to a medium heat, add the carrots and parsnips, followed by the beetroot. Fry for 3-5 minutes, remove with a slotted spoon and lay on some paper towel to remove the excess oil, Sprinkle with salt and pepper and leave for 5 minutes to firm up and cool. Serve with your warmed Asparagus & Leek Tartlet and dunk into your favourite chutney.