Yield: 4 servings
2 large beets
2 large parsnips
2 large potatoes
2 large sweet potatoes
2 small butternut squash, peeled
Vegetable or grape seed oil, beef tallow or lard (enough to be 3 inches deep in a pan or fryer when heated)
Prepare one bowl of salted cold water (1 teaspoon salt per 4 cups of cold water) for each type of vegetable and set aside. Wash the vegetables. Use a mandolin, sharp knife or vegetable peeler to create very thin, uniform slices of each. Place each kind of vegetable in a bowl of salted water for 10 minutes, remove and dry completely.
Heat oil in a large, deep pan over medium-high heat to 300°. When oil is hot, fry the beets, then parsnips, potatoes and squash separately in small batches in the same pan until golden brown and crispy. Remove from oil, drain and sprinkle with sea salt. Serve when cool or store in an airtight container for 2 days.
Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.