Crisp Fried Parsnips Recipes

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BUTTER FRIED PARSNIPS



Butter Fried Parsnips image

Parsnips lightly seasoned and pan fried in butter.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables

Time 30m

Yield 5

Number Of Ingredients 4

6 parsnips, peeled and quartered lengthwise
¼ cup all-purpose flour for coating
½ teaspoon seasoning salt
½ cup butter, melted

Steps:

  • In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
  • In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
  • Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 33.5 g, Cholesterol 48.8 mg, Fat 19 g, Fiber 6.2 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 239.4 mg, Sugar 8.1 g

PARSNIP FRIES



Parsnip Fries image

Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 40m

Number Of Ingredients 3

2 1/2 pounds medium parsnips
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
  • On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
  • Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.

SMOKY PARSNIP CRISPS



Smoky Parsnip Crisps image

Although it takes about an hour to prepare and fry enough chips for eight, it's worth the effort: They are absolutely irresistible. If kept in resealable plastic bags, they'll stay crisp for up to five days.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 4

4 pounds parsnips, peeled
Vegetable oil, for deep-frying (about 8 cups)
Coarse salt, for sprinkling
Mild smoked paprika (also called pimenton), for sprinkling

Steps:

  • Shave long, thin strips from parsnips with a peeler (preferably swivel), turning to use all sides. (Reserve ends and cores for another use, such as stock or soup.) Toss parsnip strips by hand to separate.
  • Heat 3 inches oil in a heavy medium-size pot until it registers 365 degrees on a deep-fry thermometer. Add parsnip strips to the oil in small handfuls (do not crowd), turning gently with a wire skimmer, until pale gold and crisp, about 45 seconds. Transfer chips to paper towels to drain, and sprinkle with salt. (Return oil to 365 degrees between batches.) Before serving, sprinkle with smoked paprika.

PARSNIP CRISPS



Parsnip Crisps image

Provided by Alton Brown

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 4

2 quarts pure peanut oil
1 pound parsnips
Kosher salt
Freshly ground black pepper

Steps:

  • 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.
  • 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.

CRISP FRIED PARSNIPS



Crisp Fried Parsnips image

Provided by Jane Garmey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 pound parsnips
6 tablespoons butter
Salt to taste
Freshly ground black pepper to taste

Steps:

  • Scrape the parsnips, and cut into thin sticks about a quarter of an inch thick and three inches long. Discard the woody core of each parsnip.
  • Drop the parsnips into a saucepan of boiling salted water, and cook until they are almost tender (about 3 minutes). Remove and pat dry with paper towels.
  • Melt butter in a large frying pan. Sprinkle parsnips with salt and pepper, and add to the butter. Fry over medium heat until the parsnips are crisp and golden. If necessary, add more salt. Serve immediately.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 314 milligrams, Sugar 5 grams, TransFat 1 gram

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