Spicy Parsnip Shoestring Fries

1. 1

   Cut the parsnips into long, thin batons 5mm(1/4 in) thick or use the julienne setting on your food processor.

2. 2

   Half fill a saucepan or deep fat fryer with sunflower oil and heat to 190C using a kitchen thermometer.

3. 3

   If you don't have a thermometer, you can test the temperature by dropping a cube of bread into the oil.

4. 4

   If it turns golden in 30 seconds, it means the oil is ready for frying.

5. 5

   Using a strainer or slotted sppon, 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 rain on kitchen paper.

6. 6

   You may need to do this in 2-3 batches.

7. 7

   Bring the oil temperature back up to 190C Return the cooked fries to the oil and fry for a further 1-2 minutes until crisp and golden.

8. 8

   Remove from the oil and drain on kitchen paper.

9. 9

   Season with the paprika, celery salt, and some freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.