Parsnip & Carrot Chips
by Cynthia Nims, "Salty Snacks, Make Your Own Chips, Crisps, Crackers, Pretzels, Dips and Other Savory Bites"
1 pound large carrots
1 pound large parsnips
vegetable oil, for frying
1 teaspoon kosher salt
1/2 teaspoon fresh thyme, minced
Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won't form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.
After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one quarter turn after
every 4-5 strips, so you'll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly).
Pour about 2" of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375 F over medium heat.
While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme.
Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, about 1-2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help
the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed.
Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.
No suprise that I love making sweet treats... and giving them as gifts. This is a simple one that everyone seems to love! It comes from Family Circle magazine of all places! I use my favorite local Milwaukee Omanhene chocolate, either the light or dark is great in this.
FRUITY CHOCLATE CLUSTERS
1 1/2 cups dried cranberries
1 1/2 cups slivered almonds, toasted
2 cups pretzels, broken up
8 ounces bittersweet chocolate, chopped
Line a baking sheet with waxed paper; set aside.
In a medium-size bowl, stir together cranberries, almonds and pretzel pieces.
Place chocolate in a medium-size microwave-safe bowl and microwave for 1 minute, stirring halfway through; microwave another 15 seconds if necessary and stir until smooth.
Stir cranberry mixture into chocolate until completely coated. Place 1 heaping tablespoonful of chocolate mixture onto prepared baking sheet, shaping into a mound. Repeat with remaining mixture. Chill for 15 minutes before serving.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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