Crunchy Parsnips Recipes

BUTTER FRIED PARSNIPS

Steps:

• In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
• In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
• Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

SUPER CRISPY CRUNCHY ROAST PARSNIPS

Steps:

• Preheat oven to 220C or 425F.
• Peel the parsnips and cut the ends off. Then cut lengthways down the middle, and again down the middle. This leaves you with 4 long pieces. Then cut the parsnips in half so you have 8 pieces per parsnip. They should look a bit like a finger of a fat chip/fry!
• Place in a saucepan with cold water and a pinch of salt, and bring to the boil.
• Keep an eye on the parsnips once the water starts to boil. After approximately 7 - 10 minutes drain the parsnips and set aside. (7 -10 minutes is from when the water starts to boil)
• Whilst the parsnips are in the saucepan cooking, place a baking pan with the oil in and leave until hot and sizzling.
• Then place the parsnips in the hot oil and spoon some of the oil over them. Cook for about 15 minutes, turning them over halfway through. If they are not golden and crispy like in the photo, leave them in for a little longer.
• When done, place on some kitchen paper then serve with your dinner. You may wish to sprinkle some salt and pepper

CRUNCHY PARSNIP RIBBONS

Steps:

• Preheat oven to 200 C.
• Use a vegetable peeler to cut parsnips into long strips.
• Place on lined baking tray.
• Toss with butter, sugar and salt.
• Roast for 10 minutes and toss.
• Roast for another 8 - 10 minutes or till golden and crispy.

CRUNCHY PARSNIPS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Blanch the parsnips in boiling water for 4-5 mins until slightly soft. Drain, leave to steam-dry, then tip into a large bowl. Drizzle over the oil and toss to coat all the parsnips.
• Mix the polenta, 2 tsp sea salt, 1 tsp ground black pepper and the paprika, and sprinkle over the parsnips. Toss well, then lay the parsnips out on one large baking tray (or two small ones), with lots of space between them. Roast for 15 mins, turn them over, then roast for another 20-25 mins until golden and crunchy.

MARY BERRY'S GOLDEN CRUNCHY THYME PARSNIPS

Steps:

• Cook the parsnips in boiling water for 4 minutes. Drain and leave to cool. Preheat the oven to 220°C/200°C fan/Gas 7. Add 1 tablespoon of the oil to a roasting tin and place in the oven for 5 minutes to get hot. Add the remaining oil to a bowl. Season the parsnips with salt and black pepper and toss in the oil to coat. Mix the semolina, paprika and thyme together in a small bowl. Add to the parsnips and mix well to coat them in the mixture. Place the parsnips in one layer in the tin with the hot oil and roast for about 20 minutes, turning over halfway through the cooking time, until golden and crisp.