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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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