– 1 raw beetroot
– 1 large potato
– 2 carrots
– 1 dash olive oil
– 2 pinches sea salt
– 12 tbsp Isigny Sainte-Mère fromage frais
– 50 g sheep’s cheese
– 4 radishes
– 1 quarter garlic clove
– 3 sprigs of dill
– 3 sprigs of oregano
– 16 basil leaves
Peel the carrots, potato and beetroot, then cut them into fine slices using a mandolin. Rinse them in a mixing bowl filled with fresh water then drain them and dry them off.
Preheat the oven to 110°C (gas mark 3/4).
Place the vegetable slices on a baking sheet lined with greaseproof paper, without overlapping them.
Salt and put in the oven. Allow to cook for around 40/45 min, until the crisps are golden.
1st fromage frais dip:
Wash the radishes and cut them into small cubes. Also wash the dill before finely chopping it, then crush the garlic.
Mix the Isigny Sainte-Mère fromage frais in a bowl with the chopped dill, crushed garlic and the radishes cut into small cubes along with a dash of olive oil. Season to taste.
2nd fromage frais dip:
Wash the oregano and basil before finely chopping them.
Mix the Isigny Sainte-Mère fromage frais in a bowl with the sheep’s cheese, chopped oregano and basil, and a dash of olive oil.