PARSNIP CRISPS
Steps:
- Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
- Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
- Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.
CRISP FRIED PARSNIPS
Provided by Jane Garmey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Scrape the parsnips, and cut into thin sticks about a quarter of an inch thick and three inches long. Discard the woody core of each parsnip.
- Drop the parsnips into a saucepan of boiling salted water, and cook until they are almost tender (about 3 minutes). Remove and pat dry with paper towels.
- Melt butter in a large frying pan. Sprinkle parsnips with salt and pepper, and add to the butter. Fry over medium heat until the parsnips are crisp and golden. If necessary, add more salt. Serve immediately.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 314 milligrams, Sugar 5 grams, TransFat 1 gram
SMOKY PARSNIP CRISPS
Although it takes about an hour to prepare and fry enough chips for eight, it's worth the effort: They are absolutely irresistible. If kept in resealable plastic bags, they'll stay crisp for up to five days.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 4
Steps:
- Shave long, thin strips from parsnips with a peeler (preferably swivel), turning to use all sides. (Reserve ends and cores for another use, such as stock or soup.) Toss parsnip strips by hand to separate.
- Heat 3 inches oil in a heavy medium-size pot until it registers 365 degrees on a deep-fry thermometer. Add parsnip strips to the oil in small handfuls (do not crowd), turning gently with a wire skimmer, until pale gold and crisp, about 45 seconds. Transfer chips to paper towels to drain, and sprinkle with salt. (Return oil to 365 degrees between batches.) Before serving, sprinkle with smoked paprika.
BUTTER FRIED PARSNIPS
Parsnips lightly seasoned and pan fried in butter.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables
Time 30m
Yield 5
Number Of Ingredients 4
Steps:
- In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
- In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
- Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 33.5 g, Cholesterol 48.8 mg, Fat 19 g, Fiber 6.2 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 239.4 mg, Sugar 8.1 g
PARSNIP CRISPS
Categories Fry Vegetarian Quick & Easy Parsnip Winter Gourmet
Yield Makes 2 garnish or snack servings
Number Of Ingredients 3
Steps:
- Heat 1 inch oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat until thermometer registers 360°F.
- While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler.
- Fry ribbons in 3 batches, stirring frequently, until edges are golden but middles are still pale, about 40 seconds to 1 minute per batch. Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt. (Return oil to 360°F between batches.) Parsnips will crisp as they cool.
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