| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 570 | 47g | 8g | 35g |
| sugars | fibre | protein | salt |
| 7g | 9g | 2g | 0.65g |
Why I Love Danish Crispy Parsnip Chips with Rosemary Dip
Ah, the comfort of the simple and yet immensely flavourful Danish recipe, Crispy Parsnip Chips with Rosemary Dip. There’s something quintessentially comforting about the combination of the earthy parsnips with the fragrant rosemary dip. As someone who grew up appreciating the rustic simplicity of American mid-west food, this recipe lit up my culinary senses, taking me back to my Montana roots while exploring a unique cuisine from across the Atlantic. It truly is a culinary journey I cherish.
The Inspiration Behind It
While my culinary inspiration often draws from my upbringing immersed in rancher’s favorites and Native American traditions, I also have an ever-growing fondness for global flavors. One of my influences is the esteemed Danish chef René Redzepi, known for his reformulation of the Nordic cuisine. Although this Crispy Parsnip Chips with Rosemary Dip recipe is not a direct take from Redzepi’s playbook, his embrace of local and underutilized ingredients definitely played a part in inspiring this savory delight.
Perfect Pairings
One reason why I love this recipe is its versatility. These crispy parsnip chips can easily slide into an array of meals, either as a complement or even a star in their own right. They could serve as a sophisticated snack for a wine tasting, play the role of a companion to your favorite Beef and Bacon Meatloaf, or give a surprising twist alongside a traditional Easy Meatloaf. But truth be told, they’re so addictive that they might not make it past your kitchen counter once they’re out of the fryer.
Rustic, tantalizing, and imbued with a heartiness that’s ever so satisfying, the Crispy Parsnip Chips with Rosemary Dip recipe is my way of drawing on my culinary roots while embracing the tapestry of global flavors. Each bite holds a story – a tale of diverse cuisines and my ongoing adventure in exploring them.
What You’ll Need
- 6 large parsnips
- 4 cups of vegetable oil
- Salt to taste
- 1/2 cup of sour cream
- 1/2 cup of mayonnaise
- 1 tablespoon of freshly chopped rosemary
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of black pepper
Method
Step One
Begin by peeling the parsnips and cutting them into thin slices. You can use a mandolin slicer for this if you have one, as it will give you uniformly thin slices.
Step Two
Heat the vegetable oil in a deep saucepan over medium-high heat. To test if the oil is hot enough, drop a small piece of parsnip into it. If it sizzles immediately, the oil is ready.
Step Three
Working in batches, fry the parsnip slices in the oil until they are golden brown and crispy, about 2-3 minutes. Be careful not to overcrowd the pan, as this will cool the oil down and the parsnips won’t crisp up.
Step Four
Using a slotted spoon, transfer the crispy parsnip chips onto a paper towel lined plate to drain. Sprinkle with salt while they’re still hot.
Step Five
While the parsnips are cooling, prepare the rosemary dip. In a small bowl, combine the sour cream, mayonnaise, chopped rosemary, garlic powder, onion powder and black pepper. Stir well to combine.
Step Six
Once the parsnip chips have cooled and crisped up completely, serve them with the rosemary dip. Enjoy your homemade Crispy Parsnip Chips with Rosemary Dip!
