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Parsnip fries with dip
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 287
  • Fat about 19g
  • Carbohydrates about 23g
  • Protein about 3g
This is needed
This is needed for 4 people
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 clove, unpeeled, crushed
  • 8 sprigs herbs (e.g. rosemary, sage, thyme, oregano)
  • 0.5 tsp sea salt
  • 3 tbsp sour single cream
  • 0.25 tsp sea salt
  • 1 tbsp coarse-grain mustard
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And that's how it's done
And that's 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.
Combine the single cream and mustard, season with salt. Serve the dip with the parsnip fries.