Directions:
- Place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. Heat the canola or vegetable oil in a large saucepan until the oil registers 325° on a deep-fry thermometer. Meanwhile, using a sturdy Y-shaped vegetable peeler, shave the parsnips lengthwise into ribbons, moving around on 4 sides of the vegetable, stopping when you reach the tough inner cores of the parsnips.
- Working in 5 or 6 batches, carefully drop handfuls of the parsnip ribbons into the hot oil and cook the ribbons over moderately high heat, stirring occasionally with a wooden spoon, until the ribbons turn a deep honey color, about 1 minute. Using a slotted spoon or Chinese wire-and-bamboo skimmer, transfer the parsnips to the paper towels and sprinkle with salt and either peppers. Let cool completely, then transfer to a large platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1642.23 Kcal (6876 kJ) | ||
| Calories from fat | 1611.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 179.04g | 275% | |
|---|---|---|---|
| Sodium | 7.94mg | 0% | |
| Potassium | 297.61mg | 6% | |
| Total Carbs | 14.29g | 5% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 13.5mg | 22% | |
| Iron | 0.8mg | 4% | |
| Calcium | 28.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 635.53 Kcal (2661 kJ) | ||
| Calories from fat | 623.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.29g | 275% | |
|---|---|---|---|
| Sodium | 3.07mg | 0% | |
| Potassium | 115.17mg | 6% | |
| Total Carbs | 5.53g | 5% | |
| Sugars | 1.54g | 16% | |
| Dietary Fiber | 1.54g | 16% | |
| Protein | 0.31g | 2% | |
| Vitamin C | 5.2mg | 22% | |
| Iron | 0.3mg | 4% | |
| Calcium | 11.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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