CRISPY WORKHORSE:

Parsnips are finally popping up in popularity (RACHEL ELLNER, 5/02/07, Nashua Telegraph)

When the theft of 200 pounds of parsnips from 9 acres of farmland in Concord, Mass., was reported last April, there was probably one thought on a lot of people’s minds: Who could be making that much soup stock?

Parsnips are among the indispensable workhorses of the New England kitchen, but demand for them has never been great. [...]

CRISPY PARSNIPS

3-4 parsnips
Canola oil for frying
Salt

Peel the parsnips. Using a sharp peeler, peel long strips of parsnip from all sides. Submerge the peelings in very hot tap water, and let sit for 20 minutes. Drain and pat dry with a towel. Preheat the canola oil to 325 degrees. Fry several slices at a time until golden brown, drain on a towel and season with salt.

(Recipe courtesy of Tom Berry at Temple Bar)