1. Peel the potatoes, parsnips, carrots and turnips, cut into even-sized thin sticks and pat dry with paper kitchen towelling. 2. Melt the butter with the oil in a (preferably non-stick) wok over a high heat. 3. Add all the vegetables and the herbs to the wok and turn a few times in the butter and oil to coat well. 4. Spread the vegetables into a single layer in the wok, and sauté over a high heat for 12-15 minutes, turning occasionally and then again spreading into a single layer, until crisp and golden brown. DO NOT STIR as when stir-frying' as the vegetables will not become crisp if you do. 5. Drain on paper kitchen towelling and pat to remove excess fat. Sprinkle with salt, to taste, garnish with chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
