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Mary Berry’s Golden Crunchy Thyme Parsnips
From the book
Love to Cook
120 recipes from the nation's favourite cook
Featuring all of the recipes from the accompanying BBC2 series
Celebrating fuss-free cooking and the ingredients and flavours Mary loves
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Introduction from Mary Berry
Crunchy sweet parsnips – the perfect side dish. The addition of semolina gives them a lovely crispy outside.
Ingredients
Method
Cook the parsnips in boiling water for 4 minutes. Drain and leave to cool.
Preheat the oven to 220°C/200°C fan/Gas 7. Add 1 tablespoon of the oil to a roasting tin and place in the oven for 5 minutes to get hot.
Add the remaining oil to a bowl. Season the parsnips with salt and black pepper and toss in the oil to coat.
Mix the semolina, paprika and thyme together in a small bowl. Add to the parsnips and mix well to coat them in the mixture.
Place the parsnips in one layer in the tin with the hot oil and roast for about 20 minutes, turning over halfway through the cooking time, until golden and crisp.
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