Serves: 8
Total Calories: 1,024

8 medium parsnips, pared
2 quarts water
1/2 teaspoon salt
3 tablespoons shortening
3 tablespoons lemon juice
1/2 teaspoon chervil
1/2 teaspoon tarragon
2 cups sifted all purpose flour
1 tablespoon shortening
3/4 cup apple cider
3/4 cup buttermilk
12 cups shredded Swiss cheese
shortening for deep frying
2 egg whites

Cut parsnips crosswise, then in half lengthwise. Cut large pieces in half lengthwise again. Put parsnips into boiling salted water. Boil for 8 to 10 minutes until crisp-tender. Rinse under cold water until cool drain.

Mix parsnips, 3 tablespoons melted Crisco, lemon juice, chervil, and tarragon. Let stand for 1 hour. Meanwhile, mix flour, 1 tablespoon melted Crisco, cider, buttermilk, and cheese until thick and smooth. Let stand for 1 hour.

Heat Crisco to 365°F in deep fryer. Beat egg whites until stiff but not dry fold into batter. Dip parsnips in batter. Fry, a few at a time, for 2 minutes until crisp and golden. (Do not user fryer basket.) Drain on paper towels. Garnish with parsley and lemon wedges. Serve hot.

Nutritional Facts:

Serves: 8
Total Calories: 1,024
Calories from Fat: 666

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