vegetable oil, to deep fry
½ parsnip, peeled and thinly sliced with a mandolin
Heat a heavy bottomed saucepan, half of vegetable oil, until a breadcrumb sizzles in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
Add the parsnip slices in batches and fry until golden.
Drain onto kitchen paper and sprinkle with salt, to taste.
Serve in a bowl.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
