Parsnip crisps with dukkah

Parsnip crisps with dukkah

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / portion: 164 kcal
, Fat: 13 g
, Carbohydrate: 10 g
, Protein: 1 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Spice mix

2 tsp Fine Food Dukkah
½ tsp salt
400 g parsnips

To bake

oil for deep-frying
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How it's done

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Spice mix

Mix the Fine Food dukkah mix and the salt in a bowl, set aside.

Peel long thin strips from the parsnips using a peeler.

To bake

Fill a pot to 1/3 with oil and heat it to approx. 170°C.

Place the parsnips in the oil in batches using a slotted spoon, fry for approx. 3 mins. per batch until crispy and golden yellow, moving them around carefully.

Remove with a slotted spoon and drain on paper towels.

To season

Sprinkle the dukkah spice mix over the fried parsnip crisps.

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