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Parsnip Crisps
- Difficulty
Easy
By Sat Bains
Published 2012
Ingredients
For the Parsnip Crisps
100 ml 150 g 30
Method
Bring the water and both sugars to 120°C. Allow to cool a little and then carefully dip the parsnip strips into the syrup. Shake off any excess and spread out over silicone mats.
Dry out the parsnip crisps at 60°C for 8 hours in a dehydrator. Store in an airtight container until needed.
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Components
- Parsnip Crisps
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