Parsnip Chips For The Pigeon And Bok Choi Dish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Drink, Food & | 1 | Servings | ||
INGREDIENTS
| 2 | Parsnips, peeled 2 to 3 | |
| Sunflower oil for deep | ||
| frying | ||
| Maldon salt and freshly | ||
| ground white | ||
| pepper |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1140
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 6.4mg
Potassium: 345mg
Carbohydrates: 239g
Fiber: 8.6g
Sugar: <1g
Protein: 32.4g