I have to admit, I’m not a huge fan of parsnips, and so I had to think of a way of cooking them so I would like them. I came up with this easy recipe, because it transforms the parsnip into something way beyond tasty! This is the only way I like my parsnips now!
Here, I do a couple of simple things, and hey presto, we end up with a crunchy on the outside and fluffy on the inside parsnip, and the flavour is sweet, caramelised, without adding anything extra during the cooking process! The trick it to keep the parsnips say 1 inch thick or so, so they have a chance to crisp up. Perfect served with a roast dinner or as a side to any meal! I love them!
4 Parsnips. Try and choose ones where the end is fat as well as the top.
2 Tablespoons Vegetable Oil
Salt and Pepper for seasoning
1. 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!
2. Place in a saucepan with cold water and a pinch of salt, and bring to the boil.
3. 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)
4. Whilst the parsnips are in the saucepan cooking, place a baking pan with the oil in and leave until hot and sizzling.
5. Then place the parsnips in the hot oil and spoon some of the oil over them.
6 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.
7. When done, place on some kitchen paper then serve with your dinner. You may wish to sprinkle some salt and pepper
If you would like to make a lovely Roast Dinner with these parsnips, simply click on any of the photos below. They’re all yummy!