Simple Fried Parsnip Cooking Recipes

Fried Parsnips


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

  • 2 pounds young parsnips without cores, trimmed, peeled and very thinly sliced on the diagonal into oval chips

  • Oil for deep frying

  • Salt to taste

  • Minced fresh parsley

  1. Soak the parsnip in ice water to cover for 1 hour. Drain and dry well on kitchen towels.

  2. 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 the parsley.

  3. 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 minute.

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