PARSNIP CHIPS
Provided by Aarti Sequeira
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Peel the parsnips and slice off the root. Cut into thick fries as evenly as possible. In a large bowl, mix together the olive oil, chile powder, garam masala, salt, and pepper. Add the parsnips and toss to coat. Place on a parchment or foil-lined baking sheet.
- Roast for 40 to 45 minutes, tossing the chips halfway through to ensure even cooking. Chips are done when they're lightly caramelized and a knife inserted in the chips goes in and comes out without much resistance.
Nutrition Facts : Calories 192 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 510 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 2 grams, Sugar 8 grams
PARSNIP CHIPS
A different kind of chip that's cooked in vegetable oil and very simple to make. Just add salt. If you want to give it a kick, add chili powder and cayenne.
Provided by KOOLBRICK
Categories Side Dish Vegetables
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Peel parsnips and slice into 1/4 inch rounds. Bring a pan of lightly salted water to a boil, and add parsnips. Cook for about 5 minutes, until tender but still crisp. Drain, and cool slightly. Dip slices in melted butter, and place on a baking sheet. Refrigerate until the butter is firm, about 30 minutes.
- Heat oil in a large heavy skillet over medium-high heat. Coat parsnip slices in flour, then fry in the hot oil until golden brown on both sides. Drain on paper towels, and season with salt, chili powder and cayenne to taste.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 37.3 g, Cholesterol 30.5 mg, Fat 23.1 g, Fiber 7.4 g, Protein 3.4 g, SaturatedFat 8.8 g, Sodium 243.1 mg, Sugar 6.8 g
CRUNCH COATED PARSNIP CHIPS
For more great recipe ideas visit www.britishcarrots.co.uk
Provided by mustardcomms
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven in 220oC (Fan 200oc) Gas Mark 7. Place a large roasting tin in the oven to heat up.
- Peel the parsnips, then cut them into evenly sized chunky chips about 2cm in diameter. Place them in a large pan, cover with water add the salt and bring to the boil.
- Let them boil for 2 mins, then remove from the heat and drain. Return to the pan and add the oil and toss to coat. Shake the flour, mustard, pepper over the parsnips, then stir until evenly coated.
- Remove the hot roasting tin from the oven, tip in the parsnips and shake so that the chips are in a single layer. Roast for 25-30 mins, turning the chips half way through the cooking time until they are golden and crisp. Serve straight away sprinkled with a little salt if liked.
PARSNIP CRISPS
Categories Fry Vegetarian Quick & Easy Parsnip Winter Gourmet
Yield Makes 2 garnish or snack servings
Number Of Ingredients 3
Steps:
- Heat 1 inch oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat until thermometer registers 360°F.
- While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler.
- Fry ribbons in 3 batches, stirring frequently, until edges are golden but middles are still pale, about 40 seconds to 1 minute per batch. Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt. (Return oil to 360°F between batches.) Parsnips will crisp as they cool.
CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS
I had this at my friend's house. She is a vegetarian. It was absolutely delicious, I have made it many times since. This recipie is one of Delia Smith's.
Provided by wizkid
Categories Apple
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes.
- Remove them and crush them finely with a pestle and mortar.
- Next, heat the butter and oil in a saucepan until the butter begins to foam.
- Add the onions and gently soften for about 5 minutes.
- Add the garlic and cook for 2 minutes.
- Add the crushed spices along with the turmeric, cayenne and ginger.
- Stir and cook gently for 5 more minutes.
- Add the parsmips and stir in the stock.
- Add salt and pepper and simmer gently for 1 hour without putting on a lid.
- Then liquidise.
- For the parsnip crisps.
- peel and finely slice the parsnip.
- Heat the oil in a frying pan until it is very hot.
- fry the parsnip in batches until they are golden brown 2-3 minutes.
- remove them with a slotted spoon, and put them on kitchen paper to drain.
- Serve on the heated soup.
Nutrition Facts : Calories 312.7, Fat 22.2, SaturatedFat 6.4, Cholesterol 15.2, Sodium 64.9, Carbohydrate 29.4, Fiber 7.3, Sugar 10.2, Protein 2.2
PARSNIP CRISPS
Steps:
- Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
- Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
- Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.
PARSNIP AND CARROT CHIPS
Provided by Cynthia Nims
Categories Vegetable Fry Super Bowl Kid-Friendly Root Vegetable Carrot Parsnip Poker/Game Night Pan-Fry Party Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one-quarter turn after every 4 or 5 strips, so you'll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly).
- Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375°F over medium heat.
- While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme.
- Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking. When crisped, lift out the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed.
- Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.
More about "parsnip crisps food"
PARSNIP CRISPS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Carrot RecipesServings 6Calories 73 per serving
- Preheat the oven to 160°C/fan140°C/ gas 3. Using a swivel blade peeler, peel long strips from the parsnips (discarding the peel) and place in a large bowl with the sunflower oil. Season with pepper and toss well.
- Arrange the parsnip strips in single layers on 3 baking trays. Roast in the oven for 25-30 minutes, turning halfway, until golden and crisp. Sprinkle with sea salt while warm and serve immediately on their own or, as pictured, with this https://www.deliciousmagazine.co.uk/recipes/chorizo-and-sage-stuffed-roast-partridge/ >chorizo-and-sage-stuffed roast partridge.
BAKED PARSNIP FRIES - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.5/5 (8)Total Time 25 minsCategory Side DishCalories 368 per serving
- Mix together the olive oil, paprika, salt, pepper and garlic powder, then drizzle it over the parsnips.
- Toss to coat, grease two baking trays with olive oil, then arrange the parsnip sticks in one layer, leaving at least half a centimetre between them.
PARSNIP CRISPS - CO-OP RECIPES
From coop.co.uk
Cuisine ['British']Total Time 25 minsCategory ['Sides']Calories 133 per serving
PARSNIP AND MUSTARD SOUP WITH PARMESAN CRISPS - HEALTHY ...
From healthyfood.com
5/5 Total Time 30 minsCategory SoupsCalories 385 per serving
- Place parsnips and potatoes in a microwave safe bowl with 1/2 cup cold water. Cover and cook on high for 12 minutes, or until tender. Drain.
- Meanwhile, in a large saucepan heat olive oil over a medium-high heat. Gently fry onion for 3 minutes, or until soft. Add stock cubes, milk, mustard and 1 litre boiling water. Bring mixture to the boil, then reduce heat to medium-low and simmer, uncovered, for 5 minutes.
- On the prepared tray place 4 heaped tablespoons parmesan, about 5cm apart. Flatten slightly. Bake for 5 minutes, or until cheese turns golden. Set aside to slightly cool on tray.
PARSNIP CHIPS RECIPE - GOOD FOOD
From goodfood.com.au
HOME-BAKED HONEY PARSNIP CRISPS - TINNED TOMATOES
From tinnedtomatoes.com
Cuisine Scottish, VegetarianTotal Time 15 minsCategory SnacksCalories 68 per serving
SPICED PARSNIP SOUP | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Servings 4Total Time 50 minsCategory Healthy Soup RecipesCalories 428 per serving
SPICED PARSNIP CRISPS | TESCO REAL FOOD
From realfood.tesco.com
5/5 (65)Category LunchCuisine BritishTotal Time 50 mins
PARSNIP CHIPS RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 20 minsCholesterol 0 mgCalories 6264 per serving
PARSNIP CRISPS RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 35 minsCategory Side DishCalories 3224 per serving
CURRY SALTED PARSNIP CRISPS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PARSNIP CRISPS RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine AustralianCategory SnacksServings 4Total Time 25 mins
- Spread parsnip, in a single layer, on a baking paper-lined tray. Bake for 15 minutes or until golden and crisp.
BAKED PARSNIP CHIPS RECIPE | EATINGWELL
From eatingwell.com
Category Quick & Easy Vegan Dinner RecipesCalories 90 per servingTotal Time 1 hr 15 mins
- Toss parsnips in a large bowl with oil, salt and pepper. Divide between 2 baking sheets and spread into even layers.
- Bake, stirring the parsnips and switching the positions of the pans and rotating them from back to front halfway through, until golden brown, about 1 hour.
PARSNIP CRISPS - EASY HOMEMADE VEGETABLE CRISPS | THINLY ...
From thinlyspread.co.uk
5/5 (1)Category SnackCuisine EnglishCalories 60 per serving
BAKED PARSNIP CHIPS - BEAUTY AND THE FOODIE
From beautyandthefoodie.com
4.4/5 (5)Total Time 33 minsCategory Gluten Free, Grain Free, Paleo, VeganCalories 87 per serving
- In a large bowl combine: parsnip slices, avocado oil and sea salt. Toss with spoon to coat in oil and salt.
- Place parsnip slices onto lined baking sheets. Bake each sheet of chips, one at a time, for 12 to 20 minutes or more until browned and crisp. Check at 10 minutes and if they are still soft then continue baking. Once browned and crisp let cool a little to dry out. If they are still soft then they need to bake a little longer. Bake the second sheet after the first is done. Add more salt to taste if desired. Or you can deep fry these in oil according to fryer instructions.
PARSNIP CHIPS - DITCH THE WHEAT
From ditchthewheat.com
Cuisine AmericanTotal Time 20 minsCategory SnackCalories 70 per serving
- Place the parsnip slices in the fryer basket. Only fill the basket halfway to ensure even cooking. Carefully lower the basket into the hot oil.
- Fry for 5–10 minutes or to light golden color. until both sides are crisp. Remove the chips from the oil and place them on a paper towel.
PARSNIP CRISPS - ALTON BROWN
From altonbrown.com
Servings 4Estimated Reading Time 1 minCategory AppetizersTotal Time 35 mins
- Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
- Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a wire rack set in a half-sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350ºF. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.
PARSNIP CRISPS | DEEP-FRIED PARSNIP CHIP- FOOD MEANDERINGS
From foodmeanderings.com
Reviews 1Category Snack, TopperCuisine American, Canadian, North AmericanTotal Time 12 mins
- Peel skin from parsnips. Shave long, thin strips/ribbons from parsnips with a vegetable peeler (see video in NOTES) turning to use all sides of the parsnip.
- Heat oil in a deep fryer or heavy medium-size pot until it registers 365 degrees on a deep-fry thermometer.
- Add parsnip ribbons to the oil in small handfuls, turning gently with a wire skimmer or slotted spoon, until pale gold and crisp, about 2 minutes.
- Transfer crisps to paper towels to drain, and sprinkle with lemon pepper and a little salt, if desired.
OVEN-BAKED SWEET POTATO & PARSNIP CHIPS - INSPIRED EDIBLES
From inspirededibles.ca
Estimated Reading Time 3 mins
PARSNIP CRISPS RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.com
Servings 4Total Time 35 minsCategory Appetizer
PARSNIP CRISPS RECIPE | HEALTHY & SLIMMING RECIPES | UNISLIM
From unislim.com
Servings 2Category Snacks
PARSNIP CHIPS - FOOD NETWORK
From foodnetwork.co.uk
Cuisine British, IndianCategory Side-Dish, SnacksServings 4
MARK HIX'S PARSNIP CRISPS WITH SEA SALT | STARTER RECIPES ...
From goodto.com
3.3/5 (72)Category StarterServings 4-6Estimated Reading Time 2 mins
PARSNIP CRISPS RECIPE
From crecipe.com
PARSNIP CRISPS - FOOD MEANDERINGS | RECIPE | PARSNIP ...
From pinterest.ca
PARSNIP CRISPS — EDIBLE BOSTON
From edibleboston.com
PARSNIP, POTATO & CARROT SOUP WITH PARSNIP CHIPS - THE ...
From thewholefoodnut.com
RECIPE - PARSNIP CRISPS
From lcbo.com
PARSNIP CHIPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PARSNIP CHIPS | A FOOD FOREST IN YOUR GARDEN
From foodforest.garden
ONE POT LEEK AND LENTIL SOUP WITH PARSNIP CRISPS | FOODTALK
From foodtalkdaily.com
AIR FRYER PARSNIP CRISPS RECIPES
From tfrecipes.com
PARSNIP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SMOKY PARSNIP CRISPS - MARTHA.COM
From martha.com
PARSNIP CRISPS RECIPE - RECIPEYUM
From recipeyum.com.au
RECIPE - PARSNIP CRISPS - LCBO
From lcbo.com
PARSNIP CRISPS - FOOD MEANDERINGS | RECIPE | PARSNIP ...
From pinterest.ca
PARSNIP CRISPS | ALTON BROWN | FOOD NETWORK RECIPE
From crecipe.com
AIR FRYER PARSNIP CHIPS RECIPES
From tfrecipes.com
PARSNIP CRISPS - HIGHGROUNDORGANICS.COM
From highgroundorganics.com
SEARCH PAGE - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love