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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Hridoy Bapari
[email protected]These parsnip ribbons were a great way to use up some leftover parsnips. They were easy to make and they tasted great.
dinesh upreti
[email protected]I made these parsnip ribbons for a potluck and they were a big hit! Everyone loved them.
Mian Mohsin
[email protected]These parsnip ribbons were a great appetizer. They were crispy and flavorful, and they paired perfectly with the dipping sauce.
Umeanuka Chiamaka
[email protected]I loved these parsnip ribbons! They were so easy to make and they tasted great.
Saudi Nepal
[email protected]These parsnip ribbons were a bit bland. I think I'll add some spices next time.
Jonathan Dye
[email protected]I'm not a big fan of parsnips, but these ribbons were surprisingly good. I'll definitely be making them again.
Hannan Poro Tv
[email protected]These parsnip ribbons were a great way to use up some leftover parsnips. They were easy to make and they tasted great.
Amie Louise
[email protected]I made these parsnip ribbons for a potluck and they were a big hit! Everyone loved them.
Baloch Queen
[email protected]These parsnip ribbons were a great appetizer. They were crispy and flavorful, and they paired perfectly with the dipping sauce.
Ayan Qurashi
[email protected]I loved these parsnip ribbons! They were so easy to make and they tasted great.
Justin Bieber
[email protected]These parsnip ribbons were a bit bland. I think I'll add some spices next time.
Chyanne Martin
[email protected]I'm not a big fan of parsnips, but these ribbons were surprisingly good. I'll definitely be making them again.
Dakarai Harris
[email protected]These parsnip ribbons were a great way to get my kids to eat vegetables. They loved the crispy texture and the sweet flavor.
Rulamin Islam
[email protected]I followed the recipe exactly and the parsnip ribbons turned out perfectly. They were crispy and flavorful.
Umer Ch
[email protected]These parsnip ribbons were a bit too oily for my taste. I think I'll try baking them next time.
Nazih Hazer
[email protected]I made these parsnip ribbons for a party and they were a big hit! Everyone loved the crispy texture and the sweet flavor.
maky lau
[email protected]These parsnip ribbons were a great way to use up some leftover parsnips. They were quick and easy to make, and they tasted great.
Mim Arohe
[email protected]I've never cooked parsnips before, but these ribbons were so easy to make and turned out delicious. I'll definitely be making them again.
Romjan Ahmed
[email protected]These parsnip ribbons were a hit! They were crispy on the outside and tender on the inside, with a slightly sweet flavor. I served them with a side of roasted chicken and vegetables, and everyone loved them.