This rather simple recipe for making parsnips extra crispy is perfect for serving with roast chicken or turkey. Parsnips are dipped into melted butter, then seasoned flour, before being fried in a mixture of oil and butter.
- 6 parsnips
- 4 tbsp. plain flour
- 1/2 tsp. each salt and pepper
- 1/2 tsp. dried oregano
- 1 tbsp. butter
- 100g butter + 2 tbsp. oil
Peel the parsnips and chop them into quarters so that they are of an even size. Place into a pan of salted water, bring to the boil, reduce to a simmer and cook for 20 minutes or until tender. Drain and leave to air dry in a colander.
Mix the flour, salt, pepper and oregano together. Melt 1 tbsp. butter. Drizzle the butter over the parsnips and dip into the flour mixture, tossing to coat. Shake to remove excess.
Melt 100g butter with 2 tbsp. oil in a frying pan. Once melted, add the parsnips and fry for 5-10 minutes, turning often, until golden brown and crisp.