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. Cut the parsnips into long, thin batons 5mm (1⁄4in) thick or use the julienne setting on your food processor. 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. 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. 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.