The slightly sugary flavor of parsnips makes them perfect for a crisp
hot chip to serve with roast beef or veal.
Makes 6 to 8 servings
Soak the parsnip in ice water to cover for 1 hour. Drain and dry well
on kitchen towels.
Heat the oil to 375F or 380F. Fry the parsnips chips in batches, until
crisp and golden, 3 to 4 minutes per batch. Drain on paper towels and
season with salt. Serve at once, very hot, sprinkling each serving with
Notes: these can be twice fried like potato chips if you like. Fry them
the first time for 2 to 3 minutes, but do not let them brown. Drain
them on paper towels, separating the slices. Just before serving, drop
the slices back into the hot oil until crisp and golden brown, about 1