|
One of our family favorites, these go well with any kind of poultry dish. Reheat on a cookie sheet for 10 minutes in 350°F (180°C) oven.
1 pound (500 g) parsnips, peeled
1/2 cup (125 ml) milk
1/2 cup (125 mL) flour for dredging
Salt and freshly ground pepper
1 tsp (5 mL) curry powder
1/4 cup (50 mL) olive oil
- Peel parsnips and cut into strips approximately 1/2-inch (1-cm) thick and 4 inches (10-cm) long.
- Steam or boil for 5 to 8 minutes or until crisp tender. Cool.
- Toss in milk to coat, and drain.
- Season flour with salt, pepper and curry powder and roll parsnips in it, tapping off any excess.
- Heat oil in medium skillet over medium-high heat. Working in batches, add parsnips and sauté, turning frequently, about 5 minutes or until brown and crispy. Clean out pan and add more oil if too much flour falls off parsnips.
Serves 8
|
