CRUNCHY PARSNIPS
These delicious parsnips are made extra crunchy by the secret ingredient Semolina. Search triple tested recipes from the Good Housekeeping Cookery Team.
Categories Crunchy Parsnips roast side dish Christmas
Time 1h20m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 200ºC (180ºC fan) mark 6. Put the fat or oil into a roasting tin large enough for the parsnips to sit in one layer without touching each other. Heat up while the parsnips are parboiling.
- Put the parsnips in a pan of cold, salted water and bring to the boil. Cook for 5min. Drain and leave in the colander to steam for 2min. Put the semolina on a plate and coat the parsnips, shaking off any excess.
- Tip the parsnips into the roasting tin, tossing to coat in the hot fat. Roast for 45min-1hr, turning twice during cooking to re-coat, until parsnips are crisp.
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
MARY BERRY'S GOLDEN CRUNCHY THYME PARSNIPS
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
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.
CRUNCH COATED PARSNIP CHIPS
For more great recipe ideas visit www.britishcarrots.co.uk
Provided by mustardcomms
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven in 220oC (Fan 200oc) Gas Mark 7. Place a large roasting tin in the oven to heat up.
- Peel the parsnips, then cut them into evenly sized chunky chips about 2cm in diameter. Place them in a large pan, cover with water add the salt and bring to the boil.
- Let them boil for 2 mins, then remove from the heat and drain. Return to the pan and add the oil and toss to coat. Shake the flour, mustard, pepper over the parsnips, then stir until evenly coated.
- Remove the hot roasting tin from the oven, tip in the parsnips and shake so that the chips are in a single layer. Roast for 25-30 mins, turning the chips half way through the cooking time until they are golden and crisp. Serve straight away sprinkled with a little salt if liked.
CRUNCHY PARSNIP RIBBONS
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
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.
ROAST PARMESAN PARSNIPS
For a twist on a favourite side dish, coat parsnips in corn and grated Italian cheese to ensure a tasty, crunchy finish
Provided by Good Food team
Categories Buffet, Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
- Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.
Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
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