Deep-fried parsnip skins

There is no need to throw away the parsnip peels, as they are perfect for deep-frying. Deep-frying the parsnip skins creates a crispy side dish with a sweet yet savoury flavour. It's a perfect Waste to Taste component!

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Deep-fried parsnip skins

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As needed:



As needed:


salt and/or spices

Preparation method

  • Thoroughly wash the parsnips.
  • Peel the parsnips with a vegetable peeler and keep the peels. Use the peeled parsnips for another preparation.
  • Deep-fry the peeled skins at 140°C and drain on kitchen paper.
  • Sprinkle with salt and some spices if desired.

Serving suggestions

  • As a snack.
  • As a side dish for hot or cold savoury dishes.

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