Try this Crisp parsnip ribbons recipe, or contribute your own.
Suggest a better descriptionPeel parsnips, then, using a peeler, slice into thin ribbons. Or use a julienne peeler to make "spaghetti." Do not use the bitter woody center of the parsnip.
Heat oil in a skillet or saucepan and when hot but not smoking, fry a small amount of parsnip ribbons, moving them gently with tongs. Do not brown too much - fry until pale golden.
Remove to kitchen paper to drain, sprinkle with sea salt to serve.
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2092 | ||
Calories from Fat: 2092 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 236.7g | 316 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 149.8g | ||
Polyunsanturated Fat 66.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 155mg | 5 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2092
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