Try this Parsnips Shoestring Crisps recipe, or contribute your own.
Suggest a better descriptionIn a food processor fitted with the fine julienne disk cut the parsnips lengthwise into strips. 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. In a small bowl combine well the celery salt, the dill, and the pepper and sprinkle the mixture over the parsnip crisps. Makes about 3/4 pound. Gourmet October 1992
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Serving Size: 1 Serving (912g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1744.2mg | 60 % | |
Potassium 3.7mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
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: 1
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