How to make
Peel the parsnip roots and with a mandolin slice them into fine circles or strips.
Season them with salt and leave them to soften slightly.
Heat a good amount oil in a pan over medium heat.
Peel and put the garlic cloves in the fat - whole, but slightly crushed or split.
Add the chives and the sprig of thyme.
When the garlic begins to brown and has softened, remove everything from the fat. It has flavored and is ready to be used to fry the parsnips and turn them into vegetable chips.
Put the fine pieces of the root vegetable in a thin layer (if necessary, fry them in two or three batches, depending on how big your pan is)
When they turn golden, take them out and place them onto kitchen paper to drain them from the oil.
Leave them to cool before serving.
Garnish the fried parsnips with the thyme, garlic, and chives and optionally with the favorite yogurt sauce.
Besides beer appetizer, you can also use it for fish side dish and all kinds of meat, as well as sprinkle it on various cream soups. It will have a particularly good effect if it is well fried (not burnt, of course), because it becomes crunchy like chips.
Don't throw away the fat itself from frying - it's full of flavor and great for use in any soups and broths or other dishes. Since you have not fried in it on high heat, the oil is not burnt and is suitable for reuse.
The fried parsnips are extremely tasty and I'm sure they will pleasantly surprise you.
Enjoy your meal!
