kiddi
Serves 4 as a side
Ingredients
8 parsnips, peeled and cut into even wedges or thick batons
80 ml (¹⁄³ cup) olive or coconut oil
120 g (2 cups) panko breadcrumbs sea salt
Method
Preheat the oven to 180°C and line a large baking tray with baking paper.
Mix the parsnip and oil in a large bowl until the parsnip is well coated.
Tip the breadcrumbs into a shallow bowl, season with salt and add the parsnip. Turn to coat evenly.
Arrange the parsnip on the prepared tray in a single layer and bake for 20–30 minutes or until golden and tender. Serve hot.
Tip: To save on prep time, crumb the parsnips a few hours ahead and set aside in the fridge until you’re ready to cook them.
Confidence in the Kitchen by Emmylou MacCarthy
Published by Plum, RRP $39.99
Photography by Mark Roper
