Boistfort Valley Farm
Community Supported Recipe Box


Can be prepared in 45 minutes or less.


  • 2 pounds parsnips, scrubbed
  • vegetable oil for deep-frying
  • 1 tablespoon celery salt
  • 1 1/2 teaspoons dried dill, crumbled
  • 1/4 teaspoon pepper


dish: side
season: fall

Cut the parsnips lengthwise into fine strips. In a kettle fry the parsnips, a handful at a time, in 1 1/2 inches of 375F. oil for 1 minute, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain. In a small bowl combine well the celery salt, the dill, and the pepper and sprinkle the mixture over the parsnip crisps. I like to finish these in the oven @ 350, they seem to get a bit drier and crisper.