Sastojci: 300 g šargarepe (oko 3 srednje šargarepe), 1 kašika maslinovog ulja, ⅓ kašičice soli, ¼ kašičice dimljene paprike u prahu (opciono).
Priprema:
1. Šargarepu oljušti i nareži na tanke kolutove (cca 2 mm).
2. Prebaci u činiju, dodaj ulje i dimljenu papriku, dobro promešaj.
3. Rasporedi na papir za pečenje u jednom sloju.
4. Peći u prethodno zagrejanoj rerni na 180°C oko 15–20 minuta, dok ne postanu hrskavi (pazi da ne zagore).
Povremeno proveravaj posle 12–15 minuta i lagano promešaj, da se svi kolutovi ravnomerno zapeku i ne zagore.
5. Posoliti
Za ekstra hrskavu sargarepu:
1. Tanki i jednaki kolutovi.
Dva milimetra je odlično, ali pokušaj da svi kolutovi budu približno iste debljine, da se ravnomerno peku.
2. Dovoljno, ali ne previše ulja.
Lagani sloj maslinovog ulja je dovoljan da kolutovi postanu hrskavi. Previše ulja ih “kuva” umesto da zapeče.
3. Ravnomeran sloj
Kolutovi treba da budu u jednom sloju, da se ne preklapaju.
Ako se preklapaju, donji deo će ostati mekan.
4. Na kraju pojačaj temperaturu kratko.
Ako želiš ekstra hrskavost, poslednjih 1–3 minuta možeš rernu pojačati na 190–200 °C, ali pazi stalno da ne zagore.
Kako da šargarepa ostane hrskava i kad se ohladi?
1. Pečenje do kraja, ali ne previše – izvadi kolutove čim postanu zlatni i hrskavi na ivicama, da ne izgube vlagu u rerni.
2. Ohladi na rešetki – ne ostavljaj na plehu, jer para sa donje strane omekšava hrskavost.
3. Cuvati na suvom mestu – najbolje u otvorenoj čiiniji. Najbolje posluži odmah, posle gubi hrskavost.
4. Ne dodavati so pre pečenja – so izvlači vlagu; bolje je posoliti odmah nakon pečenja ako želiš intenzivniji ukus.
Ingredients: 300 g of carrots (about 3 medium carrots), 1 tablespoon of olive oil, ⅓ teaspoon of salt, ¼ teaspoon of smoked paprika powder (optional).
Preparation:
1. Peel the carrots and cut it into thin rings (approx. 2 mm).
2. Transfer to a bowl, add oil and smoked paprika, mix well.
3. Arrange on baking paper in one layer.
4. Bake in a preheated oven at 180°C for about 15–20 minutes, until they become crispy (make sure they don't burn).
Check from time to time after 12-15 minutes and stir gently, so that all the carrots are evenly browned and do not burn.
5. Add salt.
For extra crispy carrots:
1. Thin and equal rings.
Two millimeters is great, but try to make all the rings approximately the same thickness, so that they bake evenly.
2. Enough but not too much oil.
A light layer of olive oil is enough to make the rings crispy. Too much oil "cooks" them instead of browning them.
3. One layer.
The rings should be in one layer, not overlapping.
If they overlap, the lower part will remain soft.
4. At the end, increase the temperature for a short time.
If you want extra crispiness, you can turn the oven up to 190-200°C for the last 1-3 minutes, but be careful not to burn them.
How do you keep carrots crisp even when they cool down?
1. Baking until the end, but not too much - take out the rings as soon as they become golden and crispy on the edges, so that they do not lose moisture in the oven.
2. Cool on a wire rack – do not leave on the baking sheet, as the steam from the bottom will soften the crispness.
3. Store in a dry place – preferably in an open bowl. Best served immediately, otherwise it will lose its crispiness.
4. Do not add salt before baking – salt draws out moisture; it is better to add salt immediately after baking if you want a more intense flavor.
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