Parsnips are a staple of Christmas dinner. They have been growing all year in the soil and you’ve had to wait until they’ve had a least one decent frost before you can dig them up. Parsnips, like Brussels sprouts, are a very misunderstood vegetable, but we love them and this is how I cook mine.
Parsnips, plain flour, semolina, salt and pepper, olive oil, parmesan
Peel your parsnips and cut off the tops and the bottoms. Cut your parsnips into pieces about 4 inches long and 2 inches wide (this is only a rough size). Once they are cut, place them in a large sauce pan, and cover with cold water. Put on the heat, and bring to the boil. Boil for 5 minutes, then drain, and lay them on a clean tea towel to dry.
In a dish put a mixture of plain flour, semolina, and salt & pepper. Mix it to combine.
Get a baking tray, and put some olive oil on it, and put it in the oven, at about gas mark 6 for about 5-10 minutes.
While the oil is heating up, get each parsnip piece, and dredge them in the flour mixture.
When they are are all done, take the tray out of the oven, and carefully put the parsnips in the oil. Be very careful as the oil will be very hot. Put them back in the oven and roast for about 30-40 minutes, turning each parsnip over half way through the cooking time.
When the parsnips are a lovely golden brown, place them on a serving plate, and scatter some grated parmesan over the top.