Crunchy Parsnips Food

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

Ingredients

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.

CRUNCHY PARSNIP RIBBONS

Crunchy Parsnip Ribbons image

Make and share this Crunchy Parsnip Ribbons recipe from Food.com.

Provided by katew

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

600 g parsnips
100 g unsalted butter, melted
1/2 cup brown sugar
sea salt

Steps:

Preheat oven to 200 C.
Use a vegetable peeler to cut parsnips into long strips.
Place on lined baking tray.
Toss with butter, sugar and salt.
Roast for 10 minutes and toss.
Roast for another 8 - 10 minutes or till golden and crispy.

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