Boistfort Valley Farm
Community Supported Recipe Box

PARSNIPS SHOESTRING CRISPS

Can be prepared in 45 minutes or less.

ingredients

  • 2 pounds parsnips, scrubbed
  • vegetable oil for deep-frying
  • 1 tablespoon celery salt
  • 1 1/2 teaspoons dried dill, crumbled
  • 1/4 teaspoon pepper

procedure

dish: side
season: fall

Cut the parsnips lengthwise into fine strips. In a kettle fry the parsnips, a handful at a time, in 1 1/2 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. I like to finish these in the oven @ 350, they seem to get a bit drier and crisper.


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