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Home » Brochette of lamb and merguez served with beet crisps

Brochette of lamb and merguez served with beet crisps

For the crisps, use one large, raw beetroot per person. First peel and dry, without washing it. Using a mandoline, cut it into 3mm-thin slices. Then immerse the slices into oil at 160°C for 4 minutes and strain.
Repeat the immersion at 190°C, strain, sprinkle with salt and serve immediately with the grilled brochette.

Source : Recettes gourmandes - BTG BOUTHEGOURD S.A.S

Recipe proposed by Hélaine traiteur – Sully sur Loire (45)
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