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    You are in: Home / Recipes / Fried Parsnip Ribbons Recipe
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    Fried Parsnip Ribbons

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    NcMysteryShopper's Note:

    At Little Giant, Julie Taras and Tasha Garcia usually top stewy braised dishes with these earthy vegetable chips for a bit of crunch. They also serve them at the bar as a salty snack. MAKE AHEAD: The parsnip ribbons can be fried up to 2 hours in advance; let cool completely and store in an airtight container.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. Heat the canola or vegetable oil in a large saucepan until the oil registers 325° on a deep-fry thermometer. Meanwhile, using a sturdy Y-shaped vegetable peeler, shave the parsnips lengthwise into ribbons, moving around on 4 sides of the vegetable, stopping when you reach the tough inner cores of the parsnips.
    2. 2
      Working in 5 or 6 batches, carefully drop handfuls of the parsnip ribbons into the hot oil and cook the ribbons over moderately high heat, stirring occasionally with a wooden spoon, until the ribbons turn a deep honey color, about 1 minute. Using a slotted spoon or Chinese wire-and-bamboo skimmer, transfer the parsnips to the paper towels and sprinkle with salt and either peppers. Let cool completely, then transfer to a large platter.

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    Nutritional Facts for Fried Parsnip Ribbons

    Serving Size: 1 (254 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 1601.4
     
    Calories from Fat 1571
    98%
    Total Fat 174.6 g
    268%
    Saturated Fat 12.8 g
    64%
    Cholesterol 0.0 mg
    0%
    Sodium 7.9 mg
    0%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 3.9 g
    15%
    Sugars 3.8 g
    15%
    Protein 0.9 g
    1%

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