Skip to content
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

Ingredients

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

Each serving contains

  • Energy

    1435kj
    342kcal     17%

  • 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

Method

  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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.