Sunday, 30 October 2016

Roasted Parsnips

I'd always found roasting parsnips a bit hit and miss.  The problem is parsnips have a higher sugar content than potatoes so tend to burn a little more easily.  I've come up with a few ways to help reduce the risk of that happening and have lovely golden parsnips for your tea or Sunday Lunch.

Roasted Parsnips - Serves approx 2


1 Medium size parsnip
Vegetable oil


First of all, ideally choose a parsnip which is of an even width as far as possible.  You don't want a really skinny end, or if you have that, it's best to cut it off as it will burn.

Peel then cut the parsnip into quarters.  I normally take out the centre as it can be a bit on the tough side but be guided by your knife, if it slices through without resistance and the centre doesn't pull away easily, it will normally be fine.

Bring a pan of water to the boil and then boil your parsnips for approx 5 minutes.  In the meantime, preheat an oven to 200oC, 400F, Gas Mark 6 and put a tray or baking dish in the oven with about a 1/2 cm (about 1/5 inch) of vegetable oil.  Unlike potatoes, I don't look for a completely crispy surface on these so I will sometimes crowd the pan a little.  The crispier you want them, the more space you want around each parsnip so chose your tray accordingly.

When the 5 minutes is up, drain the parsnips then put the lid of the saucepan back on and give a little shake.  Take the lid off then allow the steam to escape for 5 mins or so.

When the oil is hot and the parsnips have cooled a little, put into the hot oil turning over so they're coated, then roast, turning once for approx 45 minutes or until golden brown and soft in the middle.

If you like this then you might also like mashed parsnip.

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