Parsnip Crisps

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BaEF':
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Diary dates
Thisweekendfind us at
ParsnipCrisps
(Serves
4)
lngredients
SnapeFarmersMarket
Saturday6thDecembef
snapeMaltings0930 - 133oh
25Ogorganicparsnips;
sunflower
oil,for deepfrying
Scrubthe parsnips
well but don'tpeel.Usinga
mandolin,or the slicingbladeon a grater,slice
lengthways
intopaper-thin
slices(pleasebe careful!).
lf youhavetime,dropthe slicesin a bowlof cold
waterwith icecubesand leavefor halfan hourto
encourage
themto curl.
Heatthe oil in a largepanto 185"C(to test,dropa
cubeof breadin, if it brownswithin3G45 seconds,
thenthe oil is hotenough.lf it brownstoo quickly,it
is too hot,so turnthe heatdown,but if it brownstoo
slowly,the heat needsto be raised.
Drainanddrythe slicesof parsnipthoroughly.
Drop
the parsnipslicesintothe hotoil,a handfulat a time.
Usingwoodenchopsticks,
separatethe slicesin the
pale
oil.Onceturned
brown,usea slottedspoonto
removethemfromthe hotoil.Drainon kitchen
paper,thenseasonwithsalt.
Serveimmediately,
or leaveto coolandthenspread
out on a bakingsheetand heatthroughin an oven
preheatedto 180"C/gas4 for 1-3 minutes.
Farm Fresh - Our Veg
and Top Tips
Vegetables in this week's
boxesand bagswereselected
from the followingproduce:
White Potatoes: Coloured
RedOnions;Parsnips;
Carrots;
Beetroot; Green Curly Kale;
Savoy Cabbage; Brussel
Sprouts; Lettuce; Mixed
Salad;Lemons
Pleasenote- Sometimesdue
etc.the
to weatherconditions
of
occasional change
vegetablemay be necessary