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Spicy parsnip shoestring fries recipe

Spicy parsnip shoestring fries recipe

1 rating

Try deliciously sweet parsnips as an alternative to potatoes with these tasty shoestring fries. A new veggie treat to enjoy with burgers, roasts or as a side to any number of dishes. See method

  • Serves 4
  • 10mins to prepare and 10mins to cook
  • 342 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 1·5kg (3lb) parsnips, peeled sunflower oil, for frying
  • ½-1tsp smoked paprika, to taste
  • celery salt

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    2g 11%
  • Sugars

    21g 24%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 47.2g Protein 7g Fibre 18.6g


  1. Cut the parsnips into long, thin batons 5mm (1⁄4in) thick or use the julienne setting on your food processor.
  2. Half fill a saucepan or deep fat fryer with sunflower oil and heat to 190°c using a kitchen thermometer. If you don’t have a thermometer, you can test the temperature by dropping a cube of bread into the oil. If it turns golden in 30 seconds, it means the oil is ready.
  3. Using a strainer or slotted spoon, carefully lower the parsnips into the oil for 2-3 minutes until softened but not browned, then remove with the strainer or slotted spoon and drain on kitchen paper. You may need to do this in 2-3 batches.
  4. Bring the oil temperature back up to 190°c. Return the fries to the oil and fry for a further 1-2 minutes until crisp and golden. Remove from the oil and drain on kitchen paper. Season with the paprika, celery salt and some freshly ground black pepper.
See more Christmas recipes.

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