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Chapter: Vegetable Recipes
Section: Parsnips
Recipe: Parsnip Chips

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Parsnip Chips
Select medium-size parsnips and scrape; do not peel them. Cut off the stem 
and root ends. Slice in very thin lengthwise slices, discarding the core. 
Drop the slices in ice water as you prepare them. Put in the refrigerator 
in the ice water to chill for at least 30 minutes. Drain and dry 
thoroughly. Fry, a few at a time, in deep, hot fat (390° F.) until golden 
brown. Skim out with a perforated ladle and drain on soft, crumpled paper. 
These chips may be served hot or cold.

From The Wise Encyclopedia of Cookery, 1971.
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