Parsnips Shoestring Crisps

1. 1

   In a food processor fitted with the fine julienne disk cut the parsnips lengthwise into strips.

2. 2

   In a kettle fry the parsnips, a handful at a time, in 1 1/2 inches of 375F.

3. 3

   oil for 1 minute, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain.

4. 4

   In a small bowl combine well the celery salt, the dill, and the pepper and sprinkle the mixture over the parsnip crisps.

* Per serving · 4 servings · Values may vary.

No additional tips available.