Parsnip chips make a welcome alternative to potato chips, and they have more flavour. Serve them sprinkled with grated Parmesan cheese as an accompaniment to grilled chops or sausages.
Approx. 1/2 kg (1 lb). parsnips, peeled and sliced into chip shapes
Oil for deep-fat frying
50 g (2 oz) Parmesan cheese, grated, to finish
1. Cook the parsnips in boiling salted water for 10 to 15 minutes, or until just tender. Drain and dry thoroughly on a clean tea towel or absorbent kitchen paper.
2. Gently heat oil in a deep-frying pan until it is hot enough to turn a stale bread cube golden in 30 seconds (190°C/375°F on a deep-frying thermometer).
3. Put in the parsnips, in a frying basket, and fry for 5 minutes or until golden-brown.
4. Lift out and drain on absorbent kitchen paper. Transfer to a hot serving dish, sprinkle with the cheese and serve immediately.
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