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.
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Ingredients
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As needed: |
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parsnips |
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As needed: |
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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.