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In the JNF Kitchen: Crispy potato and sage salad
Jewish National Fund
Categories: Impact Blog,
Tags: Blueprint Negev,
This #RecipeOfTheWeek comes from Noa Zer. Noa was born and raised in the suburbs of Tel Aviv and moved to Moshav Paran in the Central Arava desert in 2011. She heads the resource development department at the Central Arava Regional Council, where she is responsible for fundraising as well as foreign affairs and connections to Jewish communities in the Diaspora.
Noa is married to a second-generation farmer from Paran, and together they are starting their second agricultural season as pepper growers. The Central Arava, a region characterized by sharp climate changes, extreme topographical conditions, scarce water, and dramatic natural beauty is a key focus of JNF's Blueprint Negev initiative.
Shabbat Shalom!
Ingredients
12 small potatoes
Oil for deep frying
8 sage leaves
3 medium cucumbers
10 small radishes
1 hot green pepper (optional)
2 tablespoons olive oil
Freshly squeezed juice of half a lemon
Sea salt
Ground black pepper
Directions
Prepare the potato chips: clean the potatoes thoroughly, slice the potatoes with their peels on into thin slices and toss the slices into a bowl with ice water.
Meanwhile, heat oil for deep frying to 170 degrees Celsius (338 degrees Fahrenheit).
Remove the slices from the water and dry them thoroughly on a towel.
Transfer a few slices at a time to the hot oil, and fry until golden brown.
Remove from the oil and lay on paper towels to absorb the oil.
After finishing with the potatoes, fry the sage leaves in the same oil for a minute, remove, and lay on the paper towels.
Cut the cucumbers in half lengthwise and remove the seeds with a spoon. Cut the cucumber into slices diagonally and transfer to a bowl.
Slice the radishes thinly and cut the green pepper into rings and add to the bowl.
Season with olive oil, lemon juice, salt, and black pepper.
Add the chips and sage and stir lightly.
Noa is married to a second-generation farmer from Paran, and together they are starting their second agricultural season as pepper growers. The Central Arava, a region characterized by sharp climate changes, extreme topographical conditions, scarce water, and dramatic natural beauty is a key focus of JNF's Blueprint Negev initiative.
Shabbat Shalom!
Ingredients
12 small potatoes
Oil for deep frying
8 sage leaves
3 medium cucumbers
10 small radishes
1 hot green pepper (optional)
2 tablespoons olive oil
Freshly squeezed juice of half a lemon
Sea salt
Ground black pepper
Directions
Meanwhile, heat oil for deep frying to 170 degrees Celsius (338 degrees Fahrenheit).
Remove the slices from the water and dry them thoroughly on a towel.
Transfer a few slices at a time to the hot oil, and fry until golden brown.
Remove from the oil and lay on paper towels to absorb the oil.
After finishing with the potatoes, fry the sage leaves in the same oil for a minute, remove, and lay on the paper towels.
Cut the cucumbers in half lengthwise and remove the seeds with a spoon. Cut the cucumber into slices diagonally and transfer to a bowl.
Slice the radishes thinly and cut the green pepper into rings and add to the bowl.
Season with olive oil, lemon juice, salt, and black pepper.
Add the chips and sage and stir lightly.
In the JNF Kitchen: Crispy potato and sage salad
Jewish National Fund
Categories: Impact Blog,
Tags: Blueprint Negev,
This #RecipeOfTheWeek comes from Noa Zer. Noa was born and raised in the suburbs of Tel Aviv and moved to Moshav Paran in the Central Arava desert in 2011. She heads the resource development department at the Central Arava Regional Council, where she is responsible for fundraising as well as foreign affairs and connections to Jewish communities in the Diaspora.
Noa is married to a second-generation farmer from Paran, and together they are starting their second agricultural season as pepper growers. The Central Arava, a region characterized by sharp climate changes, extreme topographical conditions, scarce water, and dramatic natural beauty is a key focus of JNF's Blueprint Negev initiative.
Shabbat Shalom!
Ingredients
12 small potatoes
Oil for deep frying
8 sage leaves
3 medium cucumbers
10 small radishes
1 hot green pepper (optional)
2 tablespoons olive oil
Freshly squeezed juice of half a lemon
Sea salt
Ground black pepper
Directions
Prepare the potato chips: clean the potatoes thoroughly, slice the potatoes with their peels on into thin slices and toss the slices into a bowl with ice water.
Meanwhile, heat oil for deep frying to 170 degrees Celsius (338 degrees Fahrenheit).
Remove the slices from the water and dry them thoroughly on a towel.
Transfer a few slices at a time to the hot oil, and fry until golden brown.
Remove from the oil and lay on paper towels to absorb the oil.
After finishing with the potatoes, fry the sage leaves in the same oil for a minute, remove, and lay on the paper towels.
Cut the cucumbers in half lengthwise and remove the seeds with a spoon. Cut the cucumber into slices diagonally and transfer to a bowl.
Slice the radishes thinly and cut the green pepper into rings and add to the bowl.
Season with olive oil, lemon juice, salt, and black pepper.
Add the chips and sage and stir lightly.
Noa is married to a second-generation farmer from Paran, and together they are starting their second agricultural season as pepper growers. The Central Arava, a region characterized by sharp climate changes, extreme topographical conditions, scarce water, and dramatic natural beauty is a key focus of JNF's Blueprint Negev initiative.
Shabbat Shalom!
Ingredients
12 small potatoes
Oil for deep frying
8 sage leaves
3 medium cucumbers
10 small radishes
1 hot green pepper (optional)
2 tablespoons olive oil
Freshly squeezed juice of half a lemon
Sea salt
Ground black pepper
Directions
Meanwhile, heat oil for deep frying to 170 degrees Celsius (338 degrees Fahrenheit).
Remove the slices from the water and dry them thoroughly on a towel.
Transfer a few slices at a time to the hot oil, and fry until golden brown.
Remove from the oil and lay on paper towels to absorb the oil.
After finishing with the potatoes, fry the sage leaves in the same oil for a minute, remove, and lay on the paper towels.
Cut the cucumbers in half lengthwise and remove the seeds with a spoon. Cut the cucumber into slices diagonally and transfer to a bowl.
Slice the radishes thinly and cut the green pepper into rings and add to the bowl.
Season with olive oil, lemon juice, salt, and black pepper.
Add the chips and sage and stir lightly.
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