Parsnip Crisps
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Software
- 2 quarts pure peanut oil
- 1 pound parsnips
- Kosher salt
- Freshly ground black pepper
Specialized Hardware
5-quart Dutch oven
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
Procedure
- Heat peanut oil in a 5-quart Dutch oven over high heat to between 370 and 375ºF.
- 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, 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 wire rack set in 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 350ºF. 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.
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