Prep 5 mins
Cook 7 mins
From Food and Drink Magazine. Goes well with poulty and is a nice alternative from the more typical vegetable side dishes. Reheat on a cookie sheet for 10 minutes at 350 degrees if necessary.
- Peel parsnips and cut into pieces that are 1/2" thick and 4" long.
- Steam or boil for 5-8 minutes or until crisp tender. Cool.
- Toss in milk to coat and drain.
- Season flour with salt, pepper, and curry powder and roll parsnips in it, tapping off excess flour.
- Heat oil over medium-high heat.
- Working in batches, add parsnips and saute, turning frequently, until brown and crispy.
My Mum, sister, and I had this as a side dish this evening. They were good, butn ot great - though I'm willing to take the blame. I may have over-steamed them at the start and I always seem to have trouble frying food after I've breaded it. I may actually try this recipe again to see if I can do it more successfully (or, better yet, convince someone more skilled to make it for me...). Thank you for the recipe, Miraklegirl.
Yum, yum, yum,...this is one of my favorite veggies, and made this way was something really special, used seasoning salt, and garlic powder to the flour mixture. These were super. I will be making these again. Another winner, thank you Miraklegirl for posting such a great veggie recipe :-)
We just recently decided to try parsnips for the first time. When I bought them, they were prepackaged, so there were more than I needed in the recipe I was originally experimenting using them. I actually ended up using some of them in 2 or 3 recipes, with very negative reactions from DH and the girls although I didn't mind them too much at all. I ran across this recipe and it matched with the quantity of parsnips I had remaining so I decided to give them one more chance and am I ever so glad I did! DH and I both loved them this way; in fact, DH wasn't quite sure he could believe me when I told him they were parsnips after the results of our first experiences. We may not include parsnips in our regular diet, but we sure will have them on occasion and served this way! Thank you Miraklegirl.