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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 8 |
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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. Ingredients:
1 lb parsnip, peeled |
1/2 cup milk (or soy milk) |
1/2 cup flour (for dredging) |
salt & freshly ground black pepper |
1 teaspoon curry powder |
1/4 cup olive oil |
Directions:
1. Peel parsnips and cut into pieces that are 1/2 thick and 4 long.
2. Steam or boil for 5-8 minutes or until crisp tender. Cool.
3. Toss in milk to coat and drain.
4. Season flour with salt, pepper, and curry powder and roll parsnips in it, tapping off excess flour.
5. Heat oil over medium-high heat.
6. Working in batches, add parsnips and saute, turning frequently, until brown and crispy.
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