Corned Beef and Cabbage - Not Just for St. Patrick's Day

9. The Perfect Garnish

You have time while the cabbage and potatoes are cooking to work on the garnish. Parsnips are a perfect garnish and add yet another layer of flavor to your corned beef and cabbage. Cut the ends off of 7 - 8 parsnips, peel the skin off and then slice them on a mandolin as thin as you can. Put them into a pot of water, boil for five minutes until they are almost tender, then drain. Heat a fryer and drop in the parsnips, cooking until they are crispy. Remove and put onto a plate covered in a paper towel to drain the grease. Sprinkle on top of the meat.