Spicy Parsnip Shoestring Fries
- Cut the parsnips into long, thin batons 5mm(1/4 in) thick or use the julienne setting on your food processor.
- Half fill a saucepan or deep fat fryer with sunflower oil and heat to 190C using a kitchen thermometer. If you don't have a thermometer, you can test the temperature by dropping a cube of bread into the oil. If it turns golden in 30 seconds, it means the oil is ready for frying. Using a strainer or slotted sppon, carefully lower the parsnips into the oil for 2-3 minutes until softened but not browned, then remove with the strainer or slotted spoon and rain on kitchen paper. You may need to do this in 2-3 batches.
- Bring the oil temperature back up to 190°C Return the cooked fries to the oil and fry for a further 1-2 minutes until crisp and golden. Remove from the oil and drain on kitchen paper. Season with the paprika, celery salt, and some freshly ground black pepper.