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Parsnip Chips For The Pigeon And Bok Choi Dish
2 sm Parsnips, peeled (2 to 3)
Sunflower oil for deep frying
Maldon salt and freshly ground white pepper
1 Pour the oil into a medium sized saucepan until it's about 1/3 full. Heat to 180c/350f.
2 Meanwhile, peel each parsnip lengthways with a sharp potato peeler into long paper thin strips, turning it every now and then, until you have reached the hard central core, which you need to discard.
3 As soon as the oil is ready, drop in a handful of the parsnip shreds and fry for one minute until crisp and golden. Lift out with a slotted spoon and drain on kitchen paper, repeat until all the shreds have been fried, season well.
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