Ingredients
-
1
-
1/2
-
1/2
-
-
1
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Crisped Parsnips,From Food and Drink Magazine. Goes well with poulty and is a nice alternative from the more typical vegetable side dishes. Reheat on a cookie sheet for 10 minutes at 350 degrees if necessary.,My Mum, sister, and I had this as a side dish this evening. They were good, butn ot great – though I’m willing to take the blame. I may have over-steamed them at the start and I always seem to have trouble frying food after I’ve breaded it. I may actually try this recipe again to see if I can do it more successfully (or, better yet, convince someone more skilled to make it for me…). Thank you for the recipe, Miraklegirl.,Yum, yum, yum,…this is one of my favorite veggies, and made this way was something really special, used seasoning salt, and garlic powder to the flour mixture. These were super. I will be making these again. Another winner, thank you Miraklegirl for posting such a great veggie recipe 🙂
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Steps
|
1
Done
|
Peel Parsnips and Cut Into Pieces That Are 1/2" Thick and 4" Long. |
|
2
Done
|
Steam or Boil For 5-8 Minutes or Until Crisp Tender. Cool. |
|
3
Done
|
Toss in Milk to Coat and Drain. |
|
4
Done
|
Season Flour With Salt, Pepper, and Curry Powder and Roll Parsnips in It, Tapping Off Excess Flour. |
|
5
Done
|
Heat Oil Over Medium-High Heat. |
|
6
Done
|
Working in Batches, Add Parsnips and Saute, Turning Frequently, Until Brown and Crispy. |
