Recipe#1128

Servings: YIELD: 100 Portions
Portions: 3 to 4 Pieces Each
Pan Size:
Temperature: 375 degrees F. Deep Fat

INGREDIENTS

20 lb. parsnips, fresh, quartered lengthwise
2 gal. water, boiling
1/2 cup (5 oz) salt
6 tbsp. (1 3/4 oz) milk, nonfat, dry
2 cups water, warm
2 cups (10 eggs) eggs, whole, beaten
4 1/2 cups (1 lb 8 oz) bread crumbs, dry
4 1/2 tbsp. (3 oz) salt

INSTRUCTIONS

Add 1/2 cups salt to 2 gal boiling water. Add parsnips to salted water. Bring to a boil; boil gently 15 minutes or until just tender. Drain well. Set aside. Reconstitute milk and warm water; add eggs. Dip parsnips in milk and egg mixture; drain well. Combine bread crumbs and salt. Dredge parsnips in salted crumbs shake off excess. Fry 3 to 4 minutes or until brown.

NOTE: 23 lb 10 oz fresh parsnips A.P will yield 20 lb quartered parsnips.