Fried Parsnips
Ingredients
Directions
Prepare
Scrape, wash, and cut parsnips into lengthwise slices.
Cook
Boil in salted water for 5 minutes, then drain.
Fry in smoking hot oil until golden brown.
Optionally, coat in batter before frying.
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.
Explore the science
What each ingredient does
- Parsnips
- Provide the main body and natural sweetness that turns golden and nutty when fried.
- Oil
- Carries heat to the parsnip surface, drying it and driving browning for a crisp exterior.
The step that matters
Fry in smoking hot oil. If the oil is not hot enough, the parsnips absorb oil and turn greasy instead of crisp and golden. Draining after boiling also matters, since surface water cools the oil and causes spattering.
“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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