carrots and parsnips

[caribougrrl]

for the life of me, I cannot find a recipe for deep-fried carrots and parsnips... except in misto frito, where they're battered


is it possible they're too sweet for deep frying... would they caramelize/burn before being cooked?

or is it possible I'm standing the ledge of a food game-changer?




(or, perhaps, I suck at googling?)

[caribougrrl]

okay, I lied a little bit... I have seen recipes for parsnip & carrot chips... as in, sliced paper thin and fried like potato chips... I'm conceptualizing some more like a french fry... lots of oven options on the net, no deep fry...

[Run Amok]

Why do you need a recipe specific to them? Treat them like potatoes and give it a shot!

[caribougrrl]

Why do you need a recipe specific to them? Treat them like potatoes and give it a shot!

nah, I don't, I was just looking to see how other people do them (which oil for how long, that kind of thing)...  just struck me as odd I couldn't find any... usually when I'm going to do something I haven't tried before, I look at a bazillion other recipes to get a feel for it

[witchypoo]

i've done this with beets - parboil, drain, pat dry, and then fry.  i'll have to try parsnips.

i used the same method i have always used for sweet potato fries.

[caribougrrl]

i've done this with beets - parboil, drain, pat dry, and then fry.  i'll have to try parsnips.

i used the same method i have always used for sweet potato fries.

ah, parboil is interesting... it's what I would do for roasting to ensure a crispy exterior

I'm leaning toward thin cut with an ice water shock to curl them a bit, purely for aesthetic purposes...

[merigayle]

Rutabagas too!

[caribougrrl]

Rutabagas too!

sure, but I HATE rutabagas.

[merigayle]

sure, but I HATE rutabagas.

impossible!