How the hell do you make crispy roast parsnips?

[Snoozybird]

They either come out a flabby mess or the thinner end gets cremated.

I've tried parboiling, not parboiling, I just tried sticking a bit of plain flour on them before cooking (like you do with roast potatoes) but now the little bastards are floury and floppy.

Gits.

AIBU for posting in the wrong section

Not how - why? Do what you like with parsnips they are what they are and what they are is foul.

I like them when they are cremated at one end!

Actifry from raw with a bit of oil on. I'm really a rubbish 'roaster' but the actifry has made my life a whole lot easier.
I know this is of no help to those without an actifry. Sorry.

I think you would need to make them like a thin chip, all the same size to get all of it the same crispness.

The trick I've found is:

• Don't cut them too thin. They reduce when cooking so if you cut the thin end in two, it ends up burnt
• par boil them (lightly) and then smash them up a bit
• roast in a pan on a really high heat (400-420F) with decent oil. If you want to go whole hog you can't beat goose fat
• I also find putting them on parchment paper and turning them regularly helps crisp them up

It also depends on what you cook with them - I've made the mistake many times of roasting loads of veg at once. If you're not careful it ends up steaming them all instead of roasting / crisping

I get Aunt Bessie to do them.

I just chop them in quarters. Doesn't matter what size. And then pop In a roasting tin. Oil, little bit of honey drizzled on top. I just bung them in for about 20 mins. Don't pre cook or anything

Line them up with the thin ends at the same end - cover this end with foil for half cooking time, remove foil for remainder.

Whatever you do they'll still taste like you're licking the inside of an old food waste bin... And create excessive flatulence !

Aunt bessies are crispy golden honey glazed deliciousness. There's no point trying to replicate that when you can get heaven in a bag in the freezer section.

FFS that went well. Even the dogs didn't want them.

Thanks for the suggestions, will give them a go (apart from Auntie Bessie, I still manage to get those half burnt/half raw!)

They look good to me.
I'm not fussy how they come...

I've given up as I have the same problem so like a pp I leave it all now to Aunt Bessie! Christmas saved!

I do them the same way as roast pots - heat the oil in a 180 oven for ten mins. Chuck spuds and parsnips in for a hour, giving a shake half way through.

I parboil with the spuds, chop fat rather than thin chunks and cook in a really hot oven. Keeping an eye on them and removing before the point of cremation is also advisable - I wouldn't normally think that needed saying, but.....

Par boil for ten minutes max, put them in the oven, low temp, low shelf for a very long time.

I do the same for carrots and potatoes. DS loves them.

Okay parsnip prep q coming up:

Does anyone cut the woody core out or d'ya just peel cut and go?

I struggled to get em right for years too op, I have built up a best way of roasting through trial and error, this is it:
do NOT par boil at all (makes em floppy)
cut roughly into quarters
heat roasting pan in oven first
use much less (olive) oil than you would imagine you need - more a drizzle zigzagged over them than any kind of pouring
approx 25 - 30 mins on gas mark 6 or 7 depending on oven
Mmmm love roasted parsnips - really want some now

Maybe cook them for less time?

Lots of tips to try out, ta. We had carrots in the end.

All was not lost though, my colcannon turned out lovely!

Semolina.

Parboil for a few minutes only, drain and toss in semolina, chuck into preheated oil in a roasting tin, shake, roast for about 45 minutes.

Second parboiling and tossing in semolina (bit of grated Parmesan is nice as well). Only have a small amount of very hot oil, baste and turn halfway through cooking.

I don't parboil but I do toss them in a bit of honey and oil before putting them in the oven.

I just pull, peel, chop into two inch lng bits and freeze and roast from frozen.