Recipe by Miraklegirl
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.
Top Review by LittleNico
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.
- 1 lb parsnip, peeled
- 1⁄2 cup milk (or soy milk)
- 1⁄2 cup flour (for dredging)
- salt & freshly ground black pepper
- 1 teaspoon curry powder
- 1⁄4 cup olive oil
Directions See How It's Made
- 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.