Parsnip fries with dip

Parsnip fries with dip

Total: 40 min. | Active: 40 min.
vegetarian, gluten-free
Nutritional value / person: 287 kcal
, Fat: 19 g
, Carbohydrate: 23 g
, Protein: 3 g


4 people


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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To pre-fry

800 g parsnips (e.g. ProSpecieRara half-length Turga), cut into fries approx. 1 cm thick
oil for deep-frying

To deep-fry

4 garlic cloves, unpeeled, crushed
8 sprigs herbs (e.g. rosemary, sage, thyme, oregano)
½ tsp sea salt


3 tbsp sour single cream
1 tbsp coarse-grain mustard
¼ tsp sea salt
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How it's done

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To pre-fry

Rinse the parsnips in warm water, thoroughly pat dry on a towel. Fill a pot to 1/2 with oil and heat it to 160°C. Pre-fry the parsnips in batches for approx. 5 mins. per batch; the parsnips must not take on any colour. Remove with a slotted spoon, drain on a rack lined with paper towels, leave to cool.

To deep-fry

Heat the oil to 180°C, fry the pre-fried parsnip fries in batches with the garlic and herbs for approx. 3 mins. per batch until crispy and golden. Remove with a slotted spoon, drain on a rack lined with fresh paper towels, season with salt.


Combine the single cream and mustard, season with salt. Serve the dip with the parsnip fries.

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