Salt and Pepper Parsnips | The Chef's Garden

Ingredients

• 8 parsnips, whole and boiled until tender and cooled
• Cornstarch, as needed
• 1/2 cup egg whites
• 2 cups oil for frying
• 6 cloves garlic, chopped
• 1 jalapeno or serrano, sliced
• 1 two-inch knob of ginger, chopped
• 2 tbsp whole peppercorns
• 1 tbsp Szechuan peppercorns (optional)
• 1 tbsp kosher salt
• 1/2 tbsp sugar