Parsnips shoestring crisps
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Parsnips; scrubbed |
| Vegetable oil for deep-frying | ||
| 1 | tablespoon | Celery salt |
| 1½ | teaspoon | Dried dill; crumbled |
| ¼ | teaspoon | Pepper |
Directions
In a food processor fitted with the fine julienne disk cut the parsnips lengthwise into strips. In a kettle fry the parsnips, a handful at a time, in 1½ inches of 375F. oil for 1 minute, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain. In a small bowl combine well the celery salt, the dill, and the pepper and sprinkle the mixture over the parsnip crisps.
Makes about ¾ pound.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.