Quick "roast" parsnips

    (46)
    30 min

    If you are short on time and looking to achieve similar results to a roasted parsnip then try this technique which involves par-boiling and then pan frying. This is a great option for when the oven is full on Christmas day!


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    Ingredients
    Serves: 6 

    • 6 parsnips, peeled and qaurtered lengthways
    • 30g plain flour
    • 1/2 teaspoon seasoned salt or savoury seasoning
    • 115g butter

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
    2. In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
    3. Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
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    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (35)

    by
    108

    I've never made parsnips before- this was a first for me. I sliced them the long way, which was a pain, but they're attractive that way and cook quickly, so it was alright. I seasoned the parsnips with salt and pepper, did NOT boil them first, did NOT add flour either, and dropped them into a butter/olive oil mixture (I didn't want the butter to burn). They really came out delicious- tender, tasty, and my family loved them (even my dad, and he doesn't like anything unless it's a potato). I'd definitely make these again.  -  28 Jan 2007  (Review from Allrecipes US | Canada)

    by
    75

    I grew up loving parsnips cooked this way by a beloved grandmother. She didnot coat them, just sauted them slowly in the butter. Yummy but an aquired taste, I feel.  -  02 Mar 2001  (Review from Allrecipes US | Canada)

    by
    53

    Proof you just can't go wrong frying something in butter! This was outstanding, and my husband and I aren't huge parsnip fans. We've been trying to eat local foods in season, and all winter I avoided parsnips except mixed in with lots of other veggies to the point where you can't even taste them. Finally, I saw what is probably the very last parsnips of the season, and I decided that I had to stop being a wimp and give it a go. And boy am I glad I did. Even one of my 2 year old twins ate this up, which felt like a small miracle. My only problem now is that I'm going to have to wait until next winter to eat this again. Well, I guess it's good to have things to look forward to in the winter! Thanks for the delightful recipe!  -  05 May 2008  (Review from Allrecipes US | Canada)

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