Annabel Langbein’s Crispy Parsnip Peels

This recipe is generously provided by Annabel Langbein from Simple Pleasures The Free Range Cook: accompanying the TV series season two.

AnnabelLangbein_Simple Pleasures_Crispy Parsnip Peels

Annabel Langbein’s Crispy Parsnip Peels

These crunchy peels are so simple to make and add a touch of glamour to simple dishes such as Fragrant Lentils for very little cost. Parsnips are an under-appreciated vegetable but this recipe will win them many converts!

Prep time 5 mins
Cook time 10 mins

Serves 6 as a side

Ingredients:

2-3 parsnips, trimmed and peeled
duck fat or neutral oil, to deep-fry

Method:

Using a vegetable peeler, peel thin strips from the parsnips, discarding the woody cores. Preheat a few centimetres of oil or duck fat in a pot and deep-fry parsnip peelings in batches until golden and crisp (about 1 minute). Take care not to overcrowd the pan. Drain on paper towels. Crispy Parsnip Peels can be made ahead of time and recrisped in a hot oven for a few minutes before serving.

For Annabel Langbein’s Duck Confit recipe << click here For Annabel Langbein’s Fragrant Lentils recipe << click here For more great Annabel Langbein recipes see annabel-langbein.com

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