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How do I make PERFECT roast parsnips????

(17 Posts)
whinegums Sun 15-Feb-09 12:00:53

I can make fantastic roast potatoes, but my 'snips are never quite right.

I've tried parboiling first - not parboiling first - cooking them in with the spuds - cooking them separately - but nothing seems right. Even though I use a non stick (Mermaid hard anodised) roasting tray and plenty of hot oil, they tend to stick and/or break up.

So tell me how to get fab ones please - I want to do them with today's roast!

DaisyMooSteiner Sun 15-Feb-09 12:07:22

DH is the roast parsnip expert in our house and he says that they do need to be parboiled, but only a little bit. Depending on how thickly you've cut them, he reckons only about 4-5 minutes at the most and if they feel soft then you've cooked them too much.

He then roasts them in very very hot oil on their own for about 10 minutes - he says as hot as you can get it.

HTH

StirlingTheStrong Sun 15-Feb-09 12:51:58

I do them as Daisy says but always put a drizzle of maple syrup over them 5-10 mins from the end of roasting time - gives them a lovely flavour smile

fryalot Sun 15-Feb-09 13:00:21

dp doesn't par-boil his parsnips, he puts them straight in a very hot oven with hot oil.

He gets quite thin ones and almost over cooks them and they taste quite chocolatey.

When he comes back in the room I'll ask him how long he roasts them for.

they are lush grin

FairLadyRantALot Sun 15-Feb-09 13:06:16

I was never able to make roast parsnips...however, I discovered that I can do them the SW way, and spray fry light onto parboiled parsnip and that works really well...and they do taste really nice that way...
if I do them the normal way they tend to be far to oily and either end up sorry or burned, lol

fryalot Sun 15-Feb-09 13:06:50

dp says half an hour

whinegums Sun 15-Feb-09 13:53:48

Thanks all! Maybe it's a bloke thing then. Unfortunately my DP is not the cook in our house.

shootfromthehip Sun 15-Feb-09 13:59:29

Duck fat/ goose fat really high temp. Only par boil for a couple of mins. Or the delia on where you roll the par boiled parsnips in a mix or parmesan and flour and then roast in really hot fat (need to be in own tray for this one). Yum. I make great parsnips (DH not the cook in this house either sad).

catsmother Sun 15-Feb-09 15:18:42

I go for big fat chunky ones as opposed to long thin ones (ooh err missus) 'cos otherwise by the time you've sliced and cored them the resulting thin strips burn very easily and dry up.

Like others have said, parboil for only around 4 mins, and make sure the fat is smoking before putting them in the pan or else they'll probably stick and break up. They normally cook in about half an hour or so in a hot (210-220C) oven.

BecauseImWorthIt Sun 15-Feb-09 15:20:32

Par boiling doesn't seem to work for me. Use very hot fat but also put a big lump of butter in as well. This seems to help them to caramalise.

DanJARMouse Sun 15-Feb-09 15:28:57

fry light mine too ala Slimming World. Prefer them like that.

SoMuchToBits Sun 15-Feb-09 15:30:43

Use fat, chunky parsnips. Parboil for 3 mins. Very hot fat, gas mark 7 or equivalent for about half an hour.

quint Sun 15-Feb-09 15:43:40

Parsnips are evil!!!!!

They sit there pretending to be a lovely roast potato, you take a bite expecting gorgeous fluffiness then..... YUK!!!! you realise you've been fooled again grin

DH loves them though and he also recommends a bit of maple syrup and hot oil (same for carrots)

FairLadyRantALot Sun 15-Feb-09 17:01:14

oh, I lurve roast parsnips....I had never eaten one until I met dh and came to visit his family....in Germany Pastinaken/Parsnips are a luxury only lentil weaving vegetarians seem to know about....grin

thinking about it...I better get dinner on...and roast parsnips will be part of it yum

candyfluff Sun 15-Feb-09 18:18:28

aunt bessies grin

Blondeshavemorefun Sun 15-Feb-09 18:21:25

pmsl

agree aunt bessie is fab

she lives in our freezer, with potatos, stuffing balls,parsnips and yorkies

she makes my life easier!!

whinegums Tue 17-Feb-09 16:36:48

I think I have to admit defeat and stock up on Aunt Bessie's. She is obviously far more handy with a parsnip than I am! (

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