I've been trying to broaden my vegetable horizon. With that in mind I purchased some parsnips at the neighborhood farmer's market. For some reason, I'd always been intimidated by them.
Thank goodness I've been able to move beyond the intimidation. I think I was able to ease into parsnips when I first tried them in a bag of vegetable chips from Trader Joes. They are tasty! So, I decided to try to recreate them at home.
I think that deep frying the parsnips enhances their flavor. Well...deep-frying anything enhances it flavor(check out my previous post on deep-fried twinkies and ho-hos). If you like potato chips, then definitely give this parsnip chip recipe a try. And and added bonus is that they are super simple to make. So simple that I might just have to try making other vegetable chips. What other types of vegetables have you turned into chips?
PARSNIP CHIPS
PARSNIP CHIPS
4 parsnips, peeled
oil for frying
salt to taste
1) Using a vegetable peeler, peel thin ribbons off the parsnips lengthwise.
2) In a medium pot, heat 2 inches of oil over medium high heat.
3) When the oil is hot, drop in one ribbon. If it immediately bubbles, then the oil is ready.
4) Fry the parsnips in small batches for about 60 seconds or until golden brown. Remove to a large plate lined with paper towels. Sprinkle with a pinch of salt to taste.
5) Repeat until you have fried all the batches.
Makes about 4-6 servings.
Ed's 1st Note: When you first remove these from the oil, they may seem a little limp. But they will crisp up.
Ed's 2nd Note: These are also very good sprinkled with grated parmesan cheese.
6 comments:
I still remember that cruel joke yo played on Jody by getting him to eat banana chips (he was either allergic to bananas / or just really hated them).
I think I'm in love with root vegetables...beets, parsnips, sweet potatoes... These chips are a great way to enjoy parsnips!!!! I will have to break out the fryer!!!
Ken Tep - I totally forgot about that! He wasn't allergic to bananas. He just despised them.
Valli - Root vegetables rock! I hope you get a chance to try these soon.
I love using leftover anything for frying. Leftover leeks, artichoke, potato skins. Fry it (or bake it) into a chip. Will have to try parsnips this way sometime. :)
Garrett - Leftover fried leeks and artichokes sound delicious. Thanks for the suggestion!
I had chunks of parsnip left over from frying them, so I decided to food process them with olive oil and a touch of flour and bake it. The thin layer of concoction only on tin foil did not fully crisp like a chip would, but still enhanced the flavor without wasting a half pound of product! Snack time!
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