These keep for at least a week in an airtight container. The same method can be applied to carrots, beetroots and any root veg, I particularly love Jerusalem artichoke. As well as delicious on their own with drinks I often use them as a garnish on dishes.

Using a vegetable peeler, slice the parsnips. Have a plate lined with kitchen paper ready.

Heat about 4cm of oil in a saucepan to 150C. Drop in the shavings of parsnip (you may need to do this in batches). Fry until they start to turn golden. Keep an eye so they don’t burn. Remove with a spider strainer onto the kitchen paper. Sprinkle with sea salt and a grinding of pepper. Repeat until all cooked.