Parsnips, eh? Some people adore them, others don’t have much love for them. I’ve long been in the middle on parsnips – until I discovered that they make terrific chips, with a lovely sweeter taste than your standard potato chips, and a great texture. Adding a bit of curried powder makes them into a really special side or snack. If you’re feeling creative, why not get some Sutton-grown garlic from our Farm Shop page and whip up an aioli (garlicky mayonnaise) to go with them (Jamie has an aioli recipe here)?
Ingredients
- For the parsnip chips
-
- 1 parsnip, peeled and cut into wedges
- 3 tbsp plain flour
- 1 tsp curry powder
- vegetable oil, for deep frying (or if you’d rather bake your chips, try this recipe)
Preparation method
- For the parsnips, mix together the flour and curry powder in a bowl and use to dust the parsnip wedges.
- Half fill a thick-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the parsnip wedges, in batches, in the hot oil for 4-5 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
Recipe from BBC Good Food. Photo from lilveggiepatch.com