Prep 20 mins
Cook 20 mins
Sounds like a pretty easy dish to make, found this recipe, in my recipe box, from second hand store, thought someone might like it.
- 3⁄4 lb parsnip, about 6
- 1⁄4 cup milk
- 1⁄4 cup fine dry breadcrumb, preferably homemade
- 1⁄2 teaspoon salt
- 1 pinch dry mustard
- 1 pinch fresh ground pepper
- 2 tablespoons butter
- Peel and trim parsnips.
- Boil whole until just tender in lightly salted water, about 10 minutes.
- Drain, pat dry.
- Pour milk into a small, shallow bowl, combine breadcrumbs with salt, mustard, and pepper in shallow pan.
- Melt butter in a medium frying pan over medium heat.
- Roll each parsnip first in milk, then in the breadcrumbs and place in butter.
- Fry, turning four time, until parsnips are golden and crisp all round.
- Watch carefully so as not to burn the butter and adjust heat as necessary.
I had never made or had parsnips before but my four year old son saw them in the store and wanted to try them. I think this recipe is great for people who like parsnips, but we weren't really a fan. Plus, you really need to boil them longer. Ours were still hard inside. The flavor of the breading was good though. We used garlic and herb premade breadcrubs.
Mmmm...I was so happy to find, after about 25 years, that I still enjoy parsnips. This was a simple and tasty preparation that I'll be making again.