Parsnips Shoestring Crisps
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
In a food processor fitted with the fine julienne disk cut the parsnips lengthwise into strips
2
In a kettle fry the parsnips, a handful at a time, in 1 1/2 inches of 375°F
3
Oil for 1 minute, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain
4
In a small bowl combine well the celery salt, the dill, and the pepper and sprinkle the mixture over the parsnip crisps
5
In a food processor fitted with the fine julienne disk cut the parsnips lengthwise into strips
6
In a kettle fry the parsnips, a handful at a time, in 1 1/2 inches of 375°F
7
Oil for 1 minute, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain
8
In a small bowl combine well the celery salt, the dill, and the pepper and sprinkle the mixture over the parsnip crisps