This has been a family staple at the holidays and is quickly making its way into many of our meals throughout the year. Cribbed from many Christmases in England and paying attention to Delia Smith, this is a simple side dish that’s really delicious.
For 4 people you’ll need 2-4 large parsnips, 1/2 c flour, 1/2 c finely gated parmesan, 1-2 Tbsp veg shortening, salt and pepper (about 1 tsp each).
Boil about 4-5 cups water in a medium pot. Preheat oven to 400.
While this is happening, peel your parsnips and then cut in half the long-way. Cut off the thin tips into “french fry” sizes about 2-3″ long, and further cut the thick bases in to half again. Carefully remove the “core” of the thick end with a knife – this is the 1/4-1/2″in the center core of the parsnip. Then cut each thick quarter into quarters again – also into 2-3″ french fry sizes.
Place your cut parsnips into the boiling water for about 3 mins. Don’t overcook.
Combine the flour, grated parmesan, salt & pepper in a bowl large enough to hold all of the boiled parsnips.
Drain the parsnips well and place into the flour mixture. Gently toss until all of the parsnips are fully coated.
Put the vegetable shortening into a baking tin and place it into the preheated oven until the shortening is full melted. Remove from the oven and place the coated parsnips into the heated shortening, one “fry” at a time. Coat them with the shortening.
Place into the oven, turning once or twice by shaking, and bake until golden – about 20 minutes.