Recipe - Parsnips Shoestring Crisps

2 pound Parsnips; scrubbed
Vegetable oil for
deepfrying
1 tablespoon Celery salt
1 One half teaspoon Dried dill; crumbled
One fourth teaspoon Pepper

In a food processor fitted with the fine julienne disk cut the parsnips
lengthwise into strips. In a kettle fry the parsnips, a handful at a time,
in 1 One half inches of 375F. oil for 1 minute, or until they are golden brown,
and transfer them with a slotted spoon to paper towels to drain. In a small
bowl combine well the celery salt, the dill, and the pepper and sprinkle
the mixture over the parsnip crisps.

Makes about Three fourths pound.

Gourmet October 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.