Parsnip Chips For The Pigeon And Bok Choi Dish Recipe
Servings: 1
Ingredients
- 2 sm Parsnips, peeled (2 to 3)
- Â Â Sunflower oil for deep frying
- Â Â Maldon salt and freshly grnd white pepper
Directions
- 1 Pour the oil into a medium sized saucepan till 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, till you have reached the hard central core, that you need to throw away.
- 3 As soon as the oil is ready , drop in a handful of the parsnip shreds and fry for one minute till crisp and golden brown. Lift out with a slotted spoon and drain on kitchen paper, repeat till all the shreds have been fried, season well.
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