Ingredients:

• rapeseed oil to deep fry

• 1/2 parsnip, peeled and thinly sliced with a mandolin

• salt

To garnish:

• paprika or cayenne pepper for seasoning

Method:

1. Heat a heavy bottomed saucepan, half of rapeseed oil, until a breadcrumb sizzles in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Add the parsnip slices in batches and fry until golden.
3. Drain onto kitchen paper and sprinkle with salt and seasonings, to taste.
4. Serve in a bowl and enjoy!

Zero waste tip:

Save peels, tops, and trimmings for making vegetable stock. Store them in the freezer until you have enough.If the tops are leafy and fresh, you can use them like parsley in salads, pesto, or as a garnish.