Mixed Root Tempura Recipe

Ingredients

• 1 parsnip, cut into short fingers
• 1 large carrot, cut into short fingers
• ½ small celery root, cut into small chunks
• ½ small rutabage
• 1 leek, cut into thick slices
• 2 tbsp cornstarch
• sunflower oil, for deep-frying

• ½ cup self-rising flour
• ½ cup cornstarch
• ¾ cup sparkling mineral water
• 2 tsp sunflower oil
• ½ tsp salt
• ¾ tsp cumin seeds

1. Bring a large saucepan of water to a boil. Carefully add the vegetables and cook for about 2 minutes until blanched. Remove from the heat and drain using a colander.
2. Transfer the vegetables onto paper towels, pat dry, and transfer to a large bowl. Sprinkle over the cornstarch, toss to coat well, and set aside.
3. For the batter, place all the ingredients in a separate bowl and, using a balloon whisk, mix until well combined.
4. Heat the oil in a large wok over high heat. Dip the vegetables in the batter, a few at a time, to coat lightly, shaking off any excess. Then deep-fry for 2–3 minutes, turning occasionally, until golden.
5. Using a slotted spoon, remove the tempura from the pan. Drain on a double layer of paper towels. Serve immediately.