FRIED PARSNIP RIBBONS
At Little Giant, Julie Taras and Tasha Garcia usually top stewy braised dishes with these earthy vegetable chips for a bit of crunch. They also serve them at the bar as a salty snack. MAKE AHEAD: The parsnip ribbons can be fried up to 2 hours in advance; let cool completely and store in an airtight container.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. Heat the canola or vegetable oil in a large saucepan until the oil registers 325° on a deep-fry thermometer. Meanwhile, using a sturdy Y-shaped vegetable peeler, shave the parsnips lengthwise into ribbons, moving around on 4 sides of the vegetable, stopping when you reach the tough inner cores of the parsnips.
- Working in 5 or 6 batches, carefully drop handfuls of the parsnip ribbons into the hot oil and cook the ribbons over moderately high heat, stirring occasionally with a wooden spoon, until the ribbons turn a deep honey color, about 1 minute. Using a slotted spoon or Chinese wire-and-bamboo skimmer, transfer the parsnips to the paper towels and sprinkle with salt and either peppers. Let cool completely, then transfer to a large platter.
Nutrition Facts : Calories 1601.4, Fat 174.6, SaturatedFat 12.9, Sodium 8, Carbohydrate 14.3, Fiber 3.9, Sugar 3.8, Protein 1
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Aipola Tumininu
[email protected]These were a bit bland for my taste. I think I would add some herbs or spices to the batter next time.
Waleed Faisal
[email protected]I've made these parsnip ribbons several times now and they're always a hit. They're so easy to make and they're always so crispy and flavorful.
Ramzan Ahmed
[email protected]These parsnip ribbons were a great way to use up some leftover parsnips. They were easy to make and turned out very tasty. I served them with a roasted garlic aioli and they were a hit!
Lindsey Lister
[email protected]I'm not a big fan of parsnips, but I thought I'd give this recipe a try. I was pleasantly surprised! The parsnip ribbons were crispy and flavorful, and the dipping sauce was delicious. I'll definitely be making these again.
Peter Mwakio
[email protected]I followed the recipe exactly and the parsnip ribbons turned out perfectly. They were crispy and flavorful, and the dipping sauce was a great complement.
Leon Bamunoonye
[email protected]These were delicious! I used a mix of parsnips and carrots and they were both cooked perfectly. The dipping sauce was also very good.
Porter Flagg
[email protected]These were a bit too oily for my taste, but they still had a nice flavor. I think I would try baking them next time instead of frying them.
Ahmed Kayani
[email protected]I loved these! They were so crispy and flavorful. I served them with a simple lemon-herb sauce and they were the perfect side dish.
m mehedi
[email protected]These were a bit bland for my taste. I think I would add some herbs or spices to the batter next time.
Arshad Zain
[email protected]I've made these parsnip ribbons several times now and they're always a hit. They're so easy to make and they're always so crispy and flavorful.
Neliswa Mnomiya
[email protected]These parsnip ribbons were a great way to use up some leftover parsnips. They were easy to make and turned out very tasty. I served them with a roasted garlic aioli and they were a hit!
Lakshitha Madushan
[email protected]I'm not a big fan of parsnips, but I thought I'd give this recipe a try. I was pleasantly surprised! The parsnip ribbons were crispy and flavorful, and the dipping sauce was delicious. I'll definitely be making these again.
Ramanan Akali
[email protected]I followed the recipe exactly and the parsnip ribbons turned out perfectly. They were crispy and flavorful, and the dipping sauce was a great complement.
Sk hossain Vai
[email protected]These were delicious! I used a mix of parsnips and carrots and they were both cooked perfectly. The dipping sauce was also very good.
Shani shaha
[email protected]These were a bit too oily for my taste, but they still had a nice flavor. I think I would try baking them next time instead of frying them.
Bridget Forrester
[email protected]I love parsnips, and these ribbons were a great way to enjoy them. The frying process caramelized the parsnips and gave them a wonderful flavor. I'll definitely be making these again.
Temp Studio Production
[email protected]These were so easy to make and they turned out so well! I used a mandoline to slice the parsnips and they cooked evenly in the oil. I served them with a simple lemon-herb sauce and they were a delicious side dish.
Zeeshanhaider Awan
[email protected]I've never had parsnips before, but I was pleasantly surprised by how much I enjoyed these ribbons. They had a nice nutty flavor and the frying process brought out their sweetness. I'll definitely be making these again.
Loknath koirala
[email protected]These parsnip ribbons were a hit at my dinner party! They were crispy on the outside and tender on the inside, with a slightly sweet flavor. I served them with a roasted garlic aioli, and they were the perfect appetizer.