This is tasty and easy to make but it takes a while to fry the parsnips crisp….I didn’t time it because you just have to keep an eye on it but it seemed to take forever to me. The crisp parsnips taste amazing. They are much more flavorful than any crisp potato. I also fried up the parsnip sticks so they came out like French fries. The carrots got done in 13 minutes in my microwave while the parsnips were still frying. This dish got seasoned with equal amounts of curry powder, cumin, and coriander. his makes around 4 side servings.

Ingredients for around 4 servings

canola oil – for frying

4 parsnips – peeled, woody center removed, one parsnip thin shaves from vegetable peeler, the rest fry shaped

6 carrots – peeled, small dice

1/2 teaspoon sea salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon curry

sea salt to taste

ground black pepper to taste

optional some clipped chives or scallions

Directions

Put a pot of canola oil (around 3 inches) to heat at slightly higher than medium heat.

The peeled parsnips go in till golden and crisp.

While you are making the crisp parsnips. Parboil the French fry shaped parsnips. You can do in either stove top or microwave. Boil around 5 minutes stove top or pop in microwave with water for around 9 minutes and drain.

When the crisp parsnips are done drain on a draining rack or sheet pan with paper towels. Fry up the parsnips till slightly golden. While the parsnips are frying boil the carrots either stove top or in the microwave and add 1/2 teaspoon sea salt. I did mine in the microwave for 13 minutes and they were perfect. Then drain carrots and add 1/2 the seasoning to them (1/2 teaspoon cumin, coriander, curry) also add a few tablespoons of the parsnip oil to them and water to thin as you like. Add salt and pepper to taste while you are whipping them up.

Toss the parsnip fries in the seasoning and add salt and pepper to taste. Top with the crisp parsnips. Sprinkle with chives or scallions if you like.

Enjoy!