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    Heston's parsnip chips

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    Heston's parsnip chips

    Recipe from Heston's happy Christmas - The great chef is sticking with tradition this year with spectacular turkey and tremendous trimmings all round - it’s the ultimate family feast.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6

    Ingredients

    • 4 large parsnips, peeled and trimmed
    • 750ml rapeseed oil

    Method

    1. Using a sharp potato peeler, cut the parsnips into long strips.
    2. Use the oil to fi ll a small saucepan about 5cm to 6cm deep; heat to 180C (or until a cube of bread turns brown in 30 seconds). Drop in strips of parsnip, a small handful at a time, making sure they are evenly submerged in oil.
    3. After about 1 minute, when the parsnips are golden brown and crisp, remove them using a slotted spoon and drain on a kitchen paper-lined tray.
    4. Season with salt and serve at once.

      5. Copyright © Heston Blumenthal 2010

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