Fried Parsnips
Ingredients
Directions
Prepare
Scrape and boil the parsnips in salted boiling water. When tender, drain.
Slice lengthwise.
Fry and serve
Dredge with flour.
Fry in hot lard, or half lard and half butter.
Season and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Parsnips (in the method)
- Main vegetable, cooked until tender, then sliced and fried.
- Lard
- Frying fat that conducts heat, browns the coating and adds richness.
- Flour (in the method)
- Dry coating that helps the surface brown and turn crisp when fried.
The step that matters
Fry in hot fat. Hot fat sets the flour coating quickly so it browns and crisps. If the fat is not hot enough, the parsnips soak up grease and turn soft and heavy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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