CRUNCHY PARSNIPS
Forget soggy parsnips: roast them with our polenta and paprika coating and you'll be rewarded with golden, crunchy veg. It makes a lovely Christmas side dish
Provided by Good Food team
Categories Side dish
Time 55m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 297 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
SUPER CRISPY CRUNCHY ROAST PARSNIPS
Super Crispy Crunchy Roast Parsnips are the perfect accompaniment to a Roast dinner. Crispy on the outside and fluffy on the inside!
Provided by Lovefoodies
Categories Starters & Appetizers
Time 55m
Number Of Ingredients 3
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
Nutrition Facts : Calories 130 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 Servings, Sodium 179 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PARSNIP PATTIES
A great accompaniment to a turkey dinner-you can also use turnip instead of parsnips.
Provided by Fresh_Car
Categories Side Dish Vegetables
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place parsnips in a large pot, and fill with enough water to cover. Bring to a boil, and cook until parsnips are tender, about 10 minutes. Drain parsnips and mash with a potato masher. Set aside.
- Melt butter in a saucepan over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture forms a thick sauce, about 10 minutes.
- Combine the sauce, the mashed parsnips, and the bread crumbs. Season the mixture to taste with salt and pepper; form mixture into patties.
- Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Fry patties, turning once, until browned on both sides, about 5 minutes per side. Drain on paper towels; serve hot.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 18.4 g, Cholesterol 10.1 mg, Fat 9.5 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 88.3 mg, Sugar 4.8 g
PARSNIP CRISPS
Steps:
- Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
- Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
- Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.
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