Serves 4

2 parsnips
Vegetable or corn oil
Salt

2 parsnips
Vegetable or corn oil
Salt

Heat about 8cm of vegetable or corn oil to 180ºC in a deep-fat fryer or heavy-based saucepan. Top and tail the parsnips, leaving the skin on unless they are very brown. Using a sharp mandolin or vegetable peeler, or even the side of an ordinary grater, slice them as thinly as possible lengthways, rinse well and then pat them dry with a clean tea towel.

Fry the slices in the hot fat a few at a time, stirring to ensure that they don't stick together. The parsnips will take a while to colour (do not over-colour them) and may appear soft while they are still in the fat. Once they have been drained they will dry out and crisp up. Sprinkle with salt and leave them to dry somewhere warm but not hot.

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