for 4 person

To pre-fry

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

To deep-fry

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

Dip

3 tbsp	sour single cream
1 tbsp	coarse-grain mustard
¼ tsp	sea salt

How it's done

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.

Dip

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

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