Fine oils crisp my parsnip
Feb. 9th, 2009 10:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceI seem to have perfected the parsnip chip by accident.
All I really wanted was to re-season my wok (which has suffered some catastrophe I don't understand, and totally lost its magnificent slip-slidey anti-gravity lovingly-developed patina: rice has been sticking to it! oh noes!!), so I thought I'd try a little deep-frying. Only then you do actually have to, y'know, fry something. Parsnip chips, then. It's always good to have something new to do with a parsnip.
They are thoroughly approved by the boys also. And it was double fun watching the boys lick the oil from the plate, nudging aside the crunchy nuggets of salt that even Mac doesn't really want to eat more than one or two of...
Also, the roasted vegetable soup is a good thing. Lots of cherry tomatoes and garlic, plus carrots and shallots and celery. Roast in olive oil, whizz in chicken stock. Suddenly realise it's vegetarian and add bacon croutons just in time. Phew.
All I really wanted was to re-season my wok (which has suffered some catastrophe I don't understand, and totally lost its magnificent slip-slidey anti-gravity lovingly-developed patina: rice has been sticking to it! oh noes!!), so I thought I'd try a little deep-frying. Only then you do actually have to, y'know, fry something. Parsnip chips, then. It's always good to have something new to do with a parsnip.
They are thoroughly approved by the boys also. And it was double fun watching the boys lick the oil from the plate, nudging aside the crunchy nuggets of salt that even Mac doesn't really want to eat more than one or two of...
Also, the roasted vegetable soup is a good thing. Lots of cherry tomatoes and garlic, plus carrots and shallots and celery. Roast in olive oil, whizz in chicken stock. Suddenly realise it's vegetarian and add bacon croutons just in time. Phew.