Parsnip chips for the pigeon and bok choi dish

Yield: 1 servings

Measure Ingredient
2 smalls Parsnips; peeled (2 to 3)
\N \N Sunflower oil for deep frying
\N \N Maldon salt and freshly ground white
\N \N ; pepper

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.

Similar recipes