Recipe - Parsnip Chips For The Pigeon And Bok Choi Dish

2 small Parsnips; peeled (2 to 3)
Sunflower oil for deep
frying
Maldon salt and freshly
ground white
; pepper

1 Pour the oil into a medium sized saucepan until it's about 1/3 full. Heat
to 180c/350f.

2 Meanwhile, peel each parsnip lengthways with a sharp potato peeler into
long paper thin strips, turning it every now and then, until you have
reached the hard central core, which you need to discard.

3 As soon as the oil is ready , drop in a handful of the parsnip shreds and
fry for one minute until crisp and golden. Lift out with a slotted spoon
and drain on kitchen paper, repeat until all the shreds have been fried,
season well.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.