Super Crispy Crunchy Roast Parsnips Recipes

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MARY BERRY'S GOLDEN CRUNCHY THYME PARSNIPS



Mary Berry's Golden Crunchy Thyme Parsnips image

With the addition of semolina, these golden parsnips become extra crisp in the oven. Throw some in with your roast potatoes for something a bit different this Sunday.

Provided by Mary Berry

Categories     Side

Number Of Ingredients 1

Parsnip

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.

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