One of the crops in the veg garden that I am reasonably successful with is the Parsnip - not to everyones taste I know - but I luv'em.
The trouble is I have tried various methods to make them crunchy (which is how I like them best)
but failed miserably.
Until
this Sunday
when I put together two different recipes
with the result
crispy, crunchy Parsnips with the Sunday roast chicken.
Perfect
just as they should be.
All I did was parboil the quartered Parsnips
coat them in beaten egg
roll them in a mix of semolina and grated Parmesan cheese
then roasted them in the oven for about
45mins.
They were just so moreish.
Thank goodness I have plenty more in the garden
waiting to be crunched.
I love parsnips, I'll have to try this recipe.
ReplyDeleteIt's a very underrated vegetable, I think. I'm looking forward to trying this recipe.
ReplyDeleteHope you both enjoy it.
ReplyDeleteI have to say that semolina is one of the few things that I really don't like but perhaps like this it would be a different story! Flighty xx
ReplyDeleteFlighty - you do realise that the semolina is used dry like breadcrumbs - I can't imagine what parsnips rolled in cooked semolina would taste like!
ReplyDelete