These are almost addictively delicious. Serve them with roast pheasant, sprinkle them over parsnip soup, or just enjoy them on their own.
1. Peel the parsnips and then cut them into matchstick-sized pieces.
2. Heat the oil in a heavy-bottomed, deep frying pan until a thermometer reads 180°C or a cube of white bread dropped into the oil turns golden in a minute.
3. Carefully drop the parsnips into the fat and deep fry for 30 seconds.
4. Drain on absorbent paper, lightly season with salt and serve immediately.
Watch classic River Cottage series for FREE on your PC with 4oD
Get the latest from Hugh on the River Cottage website.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.