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?
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.