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Have you made Parsnips Shoestring Crisps?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 52
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrate 13g
4%
Dietary Fiber 3g
13%
Sugars 3g
Protein 1g
Vitamin A  1%Vitamin C  19%
Calcium  3%Iron  4%
Potassium  7%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Parsnips Shoestring Crisps

Date Added: July 17, 2009

Ingredients:

2 Pounds Parsnips scrubbed
1 Tablespoon Celery Salt optional
1 1/2 Teaspoons Dried Dill crumbled
1/4 Teaspoon Pepper hot red
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Directions:

1. In a food processor fitted with the fine julienne disk cut the parsnips lengthwise into strips.

2. In a kettle fry the parsnips, a handful at a time, in 1 1/2 inches of 375F oil for 1 minute, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain.

3. In a small bowl combine well the celery salt, the dill, and the pepper and sprinkle the mixture over the parsnip crisps.

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Dietary Notes:
This recipe is low-sodium with 7.13mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Celery allergies.
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