Peel the parsnips, top-and-tail them and thinly slice on a mandolin. In a heavy-based saucepan, heat the oil to 180°C. Add the parsnips and, stirring frequently, deep-fry until they are crisp and golden brown. Remove from the heat and use a slotted spoon to lift the deep-fried parsnip chips out of the oil. Place on kitchen paper to absorb any excess oil. Season to taste with salt and freshly ground pepper. When the oil has cooled, pass it through a fine sieve into a clean container, ready to use again.
© 2005 Liam Tomlin. All rights reserved.