On TV Tonight
- 20:00 - Hairy Bikers' Bakeation - Eastern Europe
- 21:00 - Nigel Slater's Simple Cooking - Hot and Cold
- 21:30 - Heston Blumenthal: In Search Of Perfection - Risotto
- Prep time:
- 10 min, plus 30 mins chilling (optional)
- Cook time:
- 10 min
For a moreish home-made nibble to serve with drinks try Sophie Grigson's crunchy, sweet, deep-fried root crisps
Method1. Scrub the parsnips but don't bother to peel them. Using a mandolin, or the slicing blade on a grater, slice lengthways into paper-thin slices. If you have the time, drop the parsnip slices in a bowl of cold water with some ice-cubes and leave for half an hour to encourage them to curl.
2. Heat the oil in a wok or deep fat-fyer to 185°C. To test, drop a cube of bread into the oil, if it fizzes energetically, and the bread browns within 30-45 seconds, then the oil is hot enough. If the bread browns too quickly, then the oil is too hot, so turn the heat down, but if it browns too slowly, the heat needs to be raised.
3. Drain and dry the slices of parsnip thoroughly. Drop the parsnip slices into the hot oil, a handful at a time.
4. Using wooden chopsticks, separate the slices in the oil. Once they turn pale brown use a slotted spoon to remove them from the hot oil. Drain on kitchen paper, then season with salt. Repeat with the remaining parsnips.
5. Serve immediately, or leave to cool and then spread out on a baking sheet and heat through in an oven preheated to 180°C/gas 4 for 1-3 minutes.