Directions:
- In a food processor fitted with the fine julienne disk cut the parsnips lengthwise into strips. In a kettle fry the parsnips, a handful at a time, in 1 1/2 inches of 375°F. oil for 1 minute, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain. In a small bowl combine well the celery salt, the dill, and the pepper and sprinkle the mixture over the parsnip crisps.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.06 Kcal (959 kJ) | ||
| Calories from fat | 0.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 41.54mg | 2% | |
| Potassium | 1161.72mg | 25% | |
| Total Carbs | 54.95g | 18% | |
| Sugars | 15.18g | 61% | |
| Dietary Fiber | 15.3g | 61% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 51.8mg | 86% | |
| Iron | 3.3mg | 18% | |
| Calcium | 119.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 74.82 Kcal (313 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 13.57mg | 2% | |
| Potassium | 379.46mg | 25% | |
| Total Carbs | 17.95g | 18% | |
| Sugars | 4.96g | 61% | |
| Dietary Fiber | 5g | 61% | |
| Protein | 1.04g | 6% | |
| Vitamin C | 16.9mg | 86% | |
| Iron | 1.1mg | 18% | |
| Calcium | 39.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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