Parsnip Crisps Recipes

Steps:

• Heat 1 inch oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat until thermometer registers 360°F.
• While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler.
• Fry ribbons in 3 batches, stirring frequently, until edges are golden but middles are still pale, about 40 seconds to 1 minute per batch. Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt. (Return oil to 360°F between batches.) Parsnips will crisp as they cool.

Steps:

• Preheat the oven to 375 degrees F.
• Peel the parsnips and slice off the root. Cut into thick fries as evenly as possible. In a large bowl, mix together the olive oil, chile powder, garam masala, salt, and pepper. Add the parsnips and toss to coat. Place on a parchment or foil-lined baking sheet.
• Roast for 40 to 45 minutes, tossing the chips halfway through to ensure even cooking. Chips are done when they're lightly caramelized and a knife inserted in the chips goes in and comes out without much resistance.

Steps:

• Preheat the oven in 220oC (Fan 200oc) Gas Mark 7. Place a large roasting tin in the oven to heat up.
• Peel the parsnips, then cut them into evenly sized chunky chips about 2cm in diameter. Place them in a large pan, cover with water add the salt and bring to the boil.
• Let them boil for 2 mins, then remove from the heat and drain. Return to the pan and add the oil and toss to coat. Shake the flour, mustard, pepper over the parsnips, then stir until evenly coated.
• Remove the hot roasting tin from the oven, tip in the parsnips and shake so that the chips are in a single layer. Roast for 25-30 mins, turning the chips half way through the cooking time until they are golden and crisp. Serve straight away sprinkled with a little salt if liked.

Steps:

• Shave long, thin strips from parsnips with a peeler (preferably swivel), turning to use all sides. (Reserve ends and cores for another use, such as stock or soup.) Toss parsnip strips by hand to separate.
• Heat 3 inches oil in a heavy medium-size pot until it registers 365 degrees on a deep-fry thermometer. Add parsnip strips to the oil in small handfuls (do not crowd), turning gently with a wire skimmer, until pale gold and crisp, about 45 seconds. Transfer chips to paper towels to drain, and sprinkle with salt. (Return oil to 365 degrees between batches.) Before serving, sprinkle with smoked paprika.

Steps:

• Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
• Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
• Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.