To a palate un-jaded by refined sugar, a parsnip, simply roasted, can be as honeyed as a lollipop, and that is how it was often used in the past – in sweet dishes, fritters and cakes but this native root really is born to be the constant companion of roast beef and is an essential part of ‘all the trimmings’. The parsnip caramelises with salty savour in a way the usurping potato can never hope to achieve. I think they’re so good I often make parsnips chips as a savoury appetiser before supper. They all go, and pretty darn quick.
Salt is essential to parsnips so don’t skimp. They must be salty enough to counterbalance the caramelised sweetness of the root and thin enough to be crisp. Once cooked, I like to sprinkle them with thyme but it depends on my mood, other complimentary sprinklings that I find good are cumin, nutmeg, garam masala, crushed bay leaves or paprika, all of which go down go down a treat. Add some prosciutto dressed with a squeeze of lemon on the side and you have a starter.
Directions: Peel 6 parsnips and boil them for a few minutes so they soften but remain firm. When done, slice the parsnips lengthways into 8 pieces each so they resemble chips. Dry them in a cloth and then shake them up with some flour, seasoned with plenty of salt and pepper. This will give them a crisp coating. Meanwhile heat a large pan (so they lay separately) to smoking with sunflower oil, if you don’t have a big enough pan cook them in batches. Fry them until golden which takes about 5-10 minutes, turning them occasionally with a pair of tongs. Sprinkle with fresh thyme, taste and add more salt if needed. Serve hot.
Other tasty ways with parsnips
Parsnip and shallot tart tatin with ready roll puff pastry
Mashed parsnip cakes coated with egg and Panko crumbs
Parsnip, puy lentil and watercress salad
Curried parsnip and apple soup
Parsnip and parmesan soufflé