Spicy parsnip shoestring fries recipe
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
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 1·5kg (3lb) parsnips, peeled sunflower oil, for frying
- ½-1tsp smoked paprika, to taste
- celery salt
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Shop ingredientsEach serving contains
- Energy
- 1435kJ 342.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 21g
of the Reference intake
Carbohydrate 47.2gProtein 7.0gFibre 18.6g
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- 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 .
