Uploaded June 2022 | Updated September 2026, 3 hours ago
How to make beautiful crisp vegetable tuiles for a garnish to add texture and flavour to your dishes. This technique is versatile for different types of vegetables and adds crunch and flavour to enhance your food. In this video I show you the recipe and how to make these with a couple of variations both using carrot and beetroot.
Full recipe listed bellow
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
1:10 Examples
1:57 Different Shapes
2:29 The Technique
4:29 Using on a dish
Vegetable tuile recipe
400g Cooked Carrot or other vegetable
30g Isomalt
15g Glucose powder
20g Cornflour
5g Salt
I cook my vegetables in the waterbath at 85C for 3 hours but you can also steam them.
Then combine the cooked vegetable with the other ingredients and blend well.
Now heat the vegetable puree to a simmer while stirring, then let this puree cool.
Now spread the vegetable puree into a silicon mould or flat onto a silicon matt (you can also use stencils or other methods to create interesting shapes.
Dehydrate this mix at 60C for 45 minutes.
Carefully peal away the vegetable sheets.
Heat a pan of oil to 90C and dip the vegetable shapes into the oil for arroun 10-20 seconds until they become flexible (if you want to make cannelloni shapes or curves you can do this at this stage by shaping them around a cylinder while warm and flexible.
Place the vegetable shapes in the oven and cook at 90C for one hour to crisp up.
Finally dehydrate at 50C overnight and then store in an air tight container with silica until ready to use (these are best made on the day or less than 24 hours before using)
Moulds available here - https://moldbrothers.nl/en/
DOWNLOAD MY COOKBOOK HERE - eddieshepherd.squarespace.com
How to make beautiful crisp vegetable tuiles for a garnish to add texture and flavour to your dishes. This technique is versatile for different types of vegetables and adds crunch and flavour to enhance your food. In this video I show you the recipe and how to make these with a couple of variations both using carrot and beetroot.
Full recipe listed bellow
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
1:10 Examples
1:57 Different Shapes
2:29 The Technique
4:29 Using on a dish
Vegetable tuile recipe
400g Cooked Carrot or other vegetable
30g Isomalt
15g Glucose powder
20g Cornflour
5g Salt
I cook my vegetables in the waterbath at 85C for 3 hours but you can also steam them.
Then combine the cooked vegetable with the other ingredients and blend well.
Now heat the vegetable puree to a simmer while stirring, then let this puree cool.
Now spread the vegetable puree into a silicon mould or flat onto a silicon matt (you can also use stencils or other methods to create interesting shapes.
Dehydrate this mix at 60C for 45 minutes.
Carefully peal away the vegetable sheets.
Heat a pan of oil to 90C and dip the vegetable shapes into the oil for arroun 10-20 seconds until they become flexible (if you want to make cannelloni shapes or curves you can do this at this stage by shaping them around a cylinder while warm and flexible.
Place the vegetable shapes in the oven and cook at 90C for one hour to crisp up.
Finally dehydrate at 50C overnight and then store in an air tight container with silica until ready to use (these are best made on the day or less than 24 hours before using)
Moulds available here - https://moldbrothers.nl/en/
DOWNLOAD MY COOKBOOK HERE - eddieshepherd.squarespace.com
