Achieving perfectly crispy vegetables without burning them can be a culinary challenge, but renowned chef Mary Berry has a simple solution. In her cookbook ‘Love to Cook’, she shares her secret for creating deliciously crunchy parsnips: coating them in semolina.
Semolina, a pale yellow flour often used in pasta, pizza, and bread, is the key ingredient. Its low moisture content absorbs excess moisture from the parsnips, resulting in a crisp exterior while maintaining a tender inside. This same technique can be applied to other vegetables, including roast potatoes, enhancing their texture and creating a delightful crunch.
Here’s how to create perfectly crispy parsnips using Mary Berry’s method:
Ingredients:
* Four large parsnips (roughly 500g)
* 25g of semolina
* One tablespoon of paprika
* One tablespoon of fresh thyme
* Three tablespoons of sunflower oil
Method:
1. Peel the parsnips and cut them into five-centimetre chunks.
2. Boil the parsnips in a pot of water for four minutes. Drain and let them cool.
3. Preheat the oven to 200°C (220°C for Fan or Gas Mark 7).
4. Heat one tablespoon of sunflower oil in a roasting tin for five minutes in the oven.
5. While the oil heats, add the remaining sunflower oil to the parsnips and toss to coat them evenly.
6. In a small bowl, mix together the semolina, paprika, and thyme.
7. Add the seasoning mixture to the parsnips and toss until fully coated.
8. Carefully remove the heated roasting tin from the oven and add the parsnips.
9. Return the tin to the oven and roast for 20 minutes, turning halfway through, until the parsnips are golden and crispy.
Enjoy your perfectly crispy parsnips! This simple technique is sure to elevate your vegetable side dishes to new heights.
