Works with celeriac, parsnip, carrots, Jerusalem artichokes and plain old potatoes.
1. Wash and peel the vegetables and cut them into big chunks, think chunky chips then a bit more.
2. Heat 1-1.5cm depth of oil in a flat bottom wok, deep frying pan or large sauce pan.
3. Put the vegetable chunks in the pan (or wok) and stir every minute or two so that they don't touch the bottom for too long at a time.
(The combination of frying against the bottom of the pan, frying in oil and popping up for air gives the perfect combination for crispy chips.)
This works well with just potatoes or any combination of root vegetables as available. Potatoes take slightly longer and Jerusalem artichokes (if you can get them, they're fantastic) need slightly less time but if you put them all in at the same time, you still won't go far wrong!
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