Saturday, November 7, 2009

Parsnips Anyone....

I'd like to introduce you to my new friend.....

Parsnip



I've known of Parsnips for quite sometime now... However, it wasn't until trying to find another way to get Wee Man to eat new foods did I become reacquainted... Two weeks ago we made Parsnips Chips and they were a hit.. Everyone loved them... I'm not a fan of frying foods at home often because face it fried foods are not good for you... They taste soooo good but they are not good for you... LOL

So here is the recipe to make your own Parsnip Chips... I must give credit to Alton Brown for this recipe because well he rocks and when I found this recipe I had to try it... Wee Man actually asked if we could try parsnips again and helped pick out the ones he wanted.. Now I just have to find another recipe...

Ingredients

2 quarts pure peanut oil  (DH had to run to the store to buy some hehee)
1 pound parsnips
Kosher salt
Freshly ground black pepper

Directions

Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.

Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.  This proved difficult with the cheapie cheap peeler we found since the good one was broken in the move...

Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds.

Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days. Ours didn't last that long.. Of course, I also didn't do a full pound like the recipe calls for just in case the kids didn't like them..




Yum!

5 comments:

  1. YUM!
    We love doing chips with sweet potatoes! Very yummy too, AND we bake them, so they're even healthier! Let me know if you want the recipe and I'll shoot you an email with it! =)

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  2. when I first looked at the very first photo... looks like legs!

    great idea with the parsnip chips. I may have to try that!!

    I do something similar w/ zuchinni. I cut it into "fries" and coat it in a eggwhite wash and a little whole wheat flour and then toss it in the pan with very little cooking oil add salt/pepper to taste, and the boys love them!!

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  3. Can you believe I have never had a parsnip before? Not ever.

    I am going to have Scott make some of these chips for us sometime, though. They sound yummy.

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  4. I have never tried them before! I think I'd like these chips!

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