| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Parsnips; scrubbed |
|
|
Vegetable oil for deep-frying |
| 1 |
tb |
Celery salt |
| 1 1/2 |
ts |
Dried dill; crumbled |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
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 1/2 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 3/4 pound.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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