Parsnips shoestring crisps

1 servings

Ingredients

Quantity Ingredient
2 pounds Parsnips; scrubbed
Vegetable oil for deep-frying
1 tablespoon Celery salt
1½ teaspoon Dried dill; crumbled
¼ teaspoon Pepper

Directions

In a food processor fitted with the fine julienne disk cut the parsnips lengthwise into strips. In a kettle fry the parsnips, a handful at a time, in 1½ 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.

Makes about ¾ pound.

Gourmet October 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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