With the addition of semolina, these golden parsnips become extra crisp in the oven. Throw some in with your roast potatoes for something a bit different this Sunday.
From the book
Mary Berry
120 recipes from the nation's favourite cook
Featuring all of the recipes from the accompanying BBC2 series
Celebrating fuss-free cooking and the ingredients and flavours Mary loves
Buy From
Introduction
Crunchy sweet parsnips – the perfect side dish. The addition of semolina gives them a lovely crispy outside.
Read moreRead less
Ingredients
| 4 | large parsnips (about 500g/1lb 2oz), peeled and cut into 5cm (2in) strips |
| 3 tbsp | sunflower oil |
| 25g (1oz) | semolina |
| 1 tbsp | paprika |
| 1 tbsp | chopped fresh thyme |
Method
Cook the parsnips in boiling water for 4 minutes. Drain and leave to cool.
Preheat the oven to 220°C/200°C fan/Gas 7. Add 1 tablespoon of the oil to a roasting tin and place in the oven for 5 minutes to get hot.
Add the remaining oil to a bowl. Season the parsnips with salt and black pepper and toss in the oil to coat.
Mix the semolina, paprika and thyme together in a small bowl. Add to the parsnips and mix well to coat them in the mixture.
Place the parsnips in one layer in the tin with the hot oil and roast for about 20 minutes, turning over halfway through the cooking time, until golden and crisp.
