2000s Recipes + Menus

Parsnip Crisps

Serves2 (garnish or snack)
  • Active Time:10 min
  • Start to Finish:10 min
January 2004
  • About 4 cups vegetable oil
  • 1 medium or large parsnip
  • Special equipment:

    a deep-fat thermometer; a Y-shaped vegetable peeler
  • 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.
Cooks’ notes: Parsnip crisps can be made 1 day ahead and kept in an airtight container at room temperature. Recrisp on a baking sheet within 2 hours of serving in a preheated 350°F oven 3 to 5 minutes (be careful not to let them brown). If parsnips are not crisp once cooled, return to oven briefly.
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