Parsnip chips for the pigeon and bok choi dish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Parsnips; peeled (2 to 3) |
| Sunflower oil for deep frying | ||
| Maldon salt and freshly ground white | ||
| ; pepper | ||
Directions
1 Pour the oil into a medium sized saucepan until it's about ⅓ full. Heat to 180c/350f.
2 Meanwhile, peel each parsnip lengthways with a sharp potato peeler into long paper thin strips, turning it every now and then, until you have reached the hard central core, which you need to discard.
3 As soon as the oil is ready , drop in a handful of the parsnip shreds and fry for one minute until crisp and golden. Lift out with a slotted spoon and drain on kitchen paper, repeat until all the shreds have been fried, season well.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.