Real Roast Parsnips

Ingredients

1lb Parsnips
1 tsp Baking Soda & 1 tsp Salt for boiling water
Neutral Oil
Tapioca starch
3 Cloves Garlic
Sage, Thyme to taste

Method

The basic idea to create roast parsnips is to treat them like potatoes, though perhaps you want to cook them slightly more…

So start by pealing the parsnips, and chop into 5 (quartering the top half, leaving the bottom half intact). Personally I prefer to remove the core from the quartered pieces, but this is not essential; do do keep the pieces chunky though.

Place into pan of boiling water and add salt and baking soda. The baking soda will help the parsnips ruffle, and hence get crispy, when cooked. Fully cook the parsnips, drain and place on a tray to cool for 10 or so minutes. Take care here as some will be very soft.

Ruffle the outsides, and add a bit of tapioca and leave to cool fully. The Tapioca starch again helps the parsnip’s ultimate crispy-ness!

Preheat oven (190C Fan) with tray and neutral oil. Place parsnips into tray turn, and cook for around 40-45 minutes (depending on size). Flip after 20 mins. Just before end, flip again

Then add crushed garlic and herbs (e.g. sage, thyme) and cook for 10-15 minutes. Enjoy!