fruitbat@tardis.computer-science.edinburgh.ac.uk (12/05/90)
Puh, fruitbat not eat nasty greasy potato chips. Them nasty greasy
carnivore food. Fruitbat eat Morally Fortifying Parsnip Chips (tm).
Fruitbat smug. Puh.
fruitbat@tardis.cs.ed.ac.uk
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- Parsnip Chips -
-Ingredients-
2 lb (1kg) large parsnips
2 oz (50g) plain flour
1 oz (25g) parmesan cheese (optional)
Vegetable oil for deep frying
Sweet paprika to garnish
-Method-
Cut the parsnips in half lengthways, cut into strips 2 inches by 1/2
inch (5cm by 1cm).
Place the strips into a bowl of iced water and leave to stand for 30
minutes.
Transfer the strips with a slotted spoon to a saucepan and cover with
salted water. Bring to the boil, then remove from the heat, drain
thoroughly in a colander and pat dry on kitchen paper.
Place the flour in a polythene bag, add a pinch of salt, then toss the
parsnip strips in the flour to coat them.
Heat the oil to 190C/375F. Cook half the strips in the oil for 4-5
minutes until crisp and golden brown. Turn them out onto absorbent
paper and keep warm whilst frying the rest of the chips in the same
way.
Serve by sprinkling with the parmesan cheese and paprika to taste.
Note-
Choose large parsnips that are easy to cut. If they are woody, cut
away the centres.