Root Vegetable Crisps
- 1 large parsnip, peeled
- 1 russet potato, peeled
- 1 small celery root, peeled and halved lengthwise
- 1 large red beet, peeled
- Sunflower oil for deep-frying
- Sea salt, to taste
In a large, heavy fry pan over medium-high heat, pour in sunflower oil to a depth of 4 inches and heat to 375°F on a deep-frying thermometer. Drain the vegetable slices and thoroughly pat dry. Carefully place a handful of parsnip slices in the hot oil and fry until golden and crisp, about 3 minutes. Using a slotted spoon, transfer to a wire rack lined with paper towels to drain. When the oil returns to 375°F, fry the remaining parsnip slices.
Fry the potato slices, then the celery root slices and finally the beet slices in the same way, letting the oil return to 375°F before adding each batch to the pan. The potato slices will cook in 3 minutes; the celery root and beet slices will cook in 4 minutes and will crinkle slightly and will not become crisp until they begin to cool.
Place the crisps in a bowl and season with salt. Serve immediately. Serves 6.
Adapted from Williams-Sonoma A Taste of the World (Gold Street Press, 2008).