Guest guest Posted April 8, 2007 Report Share Posted April 8, 2007 Parsnip Chips 1 large parsnip, peeled vegetable oil, for deep-frying Using a vegetable peeler, peel parsnip to form long, thin ribbons. Quarter-fill a small saucepan with vegetable oil. Heat over medium-high heat until hot. Cook parsnip ribbons, in small batches, for 1 to 2 minutes or until golden and crisp. Transfer to a wire rack. Serves 4. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.