Quick "roast" parsnips

Quick "roast" parsnips


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About this recipe: 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!

Michele O'Sullivan

Serves: 6 

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

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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