Parsnip Crisps

[jat]

Parsnip Crisps

Parsnip crisps make a nice garnish or snack. I like the

combination of steak, parsnip puree, and parsnip chips as

an hors d'oeuvre before dinner and as a decoration.

Use your favorite deep frying oil. About 4 cups.

Pick your parsnips according to the size of the chips you

want. I made round ones like potatoe chips with a very

large bottomed parsnip. And I used a good sized one

for a ribbon sized lengthwise.

Also I would recommend a deep-fat thermometer, mine is a

clip on. And a wide vegetable peeler, a Y shape.

Method:

Heat oil in a 2 or 3 quart heavy saucepan over medium

heat until the thermometer reaches 360 degrees.

Remove brown skin on parsnips and make some ribbons

like bacon.

Fry so the edges are golden brown, but the middle still

has a light color, about 45 seconds.

Transfer with a slotted spoon to paper towels.

Season lightly with salt.

Keywords: Hors d'oeuvre, Appetizer, Easy

( RG801 )