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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This a Delia Smith recipe and one of the nicest ways to serve parsnips, baked crisp and golden brown in the oven with a parmesan coating. This recipe also works well with sweet potatoes. Can be prepared up to 24 hours in advance. Ingredients:
2.5lbs(1.25kg) parsnips |
6oz (175g) plain flour |
2oz(50g) freshly grated parmesan cheese |
salt and freshly milled black pepper |
groundnut oil also known as peanut oil |
a knob of butter |
Directions:
1. Pre heat the oven to gas mark 6, 400F(200C)
2. Combine flour, parmesan cheese, salt and pepper in a bowl.
3. Peel parsnips then halve and quarter them lengthways and cut each length in half across so that you have smallish chunks. Cut out some of the tough woody centres.
4. Boil parsnips in saucepan of salted boiling water (just enough to cover) for 3 minutes.
5. Drain parsnips in colander and while still steaming drop a few at a time into the flour mixture, shaking the bowl to get an even coating.
6. When they are coated they are ready to bake or store in the refrigerator or freeze.
7. To bake them, place a large solid roasting tin in the oven to pre-heat and in it put enough groundnut oil just to cover the base and a knob of butter for flavour.
8. Remove roasting tin when preheated and place it over direct heat (turned fairly low) and place parsnips side by side in the tin.
9. Tilt the tin and baste all the parsnips with the hot fat.
10. Place roasting tin in the oven and bake for 20 minutes, then turn them over, drain off any surplus fat and continue to bake for a further 15-20 minutes or until they are crisp and golden.
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