Sunday, March 14, 2010

Parsnips FTW!

Last night I discovered the World's Best Way to Eat Parsnips. Well, I didn't discover them. Simon Hopkinson did and he wrote the recipe up in the March Olive magazine, though it actually comes from his book The Vegetarian Option which is on my (long) list of books to add to my collection.  

You must make these. These are so awesome. And we didn't manage to eat them all and then we heated them up in the oven this afternoon and they WERE STILL GOOD. And how come no one has ever mentioned romesco sauce? It's my new favourite.

Cheese-crusted fried parsnip strips with romesco sauce 

Romesco Sauce of Awesomeness

40g skinned almonds, gently fried until golden in 2T olive oil

1 garlic clove, minced
1 small dried chilli
60g sundried tomatoes, drained 
60g roasted red peppers from a jar, drained
1 tbsp sherry vinegar
1 tbsp hot water

Toss everything into the blender. Blend until numbly but not entirely smooth.

3 parsnips, peeled and cut into 6 inch strips
Blanched until just tender, drained and left to cool.

60g white breadcrumbs 
50g parmesan, freshly grated (Original recipe calls for much more but this was sufficient)
1/2t cayenne pepper
pinch of salt

Then coat the parsnips strips in flour, run through a beaten egg and tossed with breadcrumb mix to coat.

Fry the parsnip strips in batches in a deep pan with about two centimeters of oil at 170C for a few minutes each, until they're crisp and golden. 

Drain and eat!

No pics. Too delicious.

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