Chicken Breasts with Parsnip Ribbons and Green Salad
These fried parsnip ribbons are incredibly tasty. We just used a vegetable peeler to peel the parsnips into 'ribbons' and then fried them until crispy in vegetable oil. We added a pinch of salt right at the end. Also, the big green salad was extra tasty with shredded carrots and beauty heart radish added in. Both were lovely accompaniments to the pan fried chicken.
No comments:
Post a Comment