These are crunchy and sweet, lovely with any meat or stew, to eat with an aperitif, or as a first course dipped into crème fraîche flavoured with dill and/or chilli jam.
- 600g parsnips
- 100g fresh brown or white breadcrumbs
- 100g Parmesan
- 2 eggs
- Seasoned flour
- Sprinkling of olive oil
Preheat the oven to 190°C/gas mark 5.
Peel and cut the parsnips into wedges and steam for ten minutes. Mix the breadcrumbs with the Parmesan.
Dip the hot parsnips into seasoned flour, then into the beaten egg and lastly roll them in the breadcrumbs mixture. Sprinkle them with a little oil to make them as crunchy as possible.
Put into a preheated oiled baking tin and roast until tender and golden brown (15-20 minutes).
This recipe featured in the 2015 Sarah Raven Diary.
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