This recipe is generously provided by Annabel Langbein from Simple Pleasures The Free Range Cook: accompanying the TV series season two.
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
2-3 parsnips, trimmed and peeled
duck fat or neutral oil, to deep-fry
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.