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Cut half of the parsnips into quarters lengthways. Place in a large pan covered with cold, salted water and simmer until tender. Drain and set aside to cool a little
Make ribbons out of 2 parsnips using a peeler. Place an inch or so of oil in a small pan. Make sure there is plenty of room for the oil to rise up. Place over a medium heat until the oil reaches 170c. Add the parsnip ribbons carefully, stirring gently with a metal spoon. Lift the parsnips from the oil with a slotted spoon when golden, place on kitchen paper and season well
Roughly chop the remaining parsnips. Place a medium saucepan over a medium heat with a little butter. Add the shallots, sweat until softened, then stir in the garlic and cook out for another minute or so. Add the parsnips, milk and cream and simmer until tender. If necessary add a little water to the pan as you go. Blend until smooth - if there is plenty of liquid left in the pan keep some back to see what is needed as you blend. Season to taste
Place a wide pan over a high heat with a little oil. Add the parsnips, colour well then turn down the heat and add a little butter and thyme until they are nicely golden all over, stirring from time to time. Stir in the parsley
Spoon the puree into a platter, top with the parsnips and crisps