Fried parsnips with parsley
4 servings
35 minutes
Fried parsnip with parsley is an elegant and simple dish of European cuisine that combines the tender sweetness of the root vegetable with the aromatic freshness of the greens. Parsnip, an ancient relative of carrots, has been used in cooking since the Roman Empire. Its caramelized flavor achieved through roasting reveals rich nutty and creamy notes, while parsley adds a subtle herbal piquancy. The dish pairs perfectly with meat and vegetable sides, suitable as a standalone appetizer or complement to a festive table. The crispy golden crust and tender texture of parsnip make it appealing to both gourmets and lovers of simple home cooking.
1
Preheat the oven to 230 degrees.
2
Cut the parsnip diagonally into thin pieces and place them in a bowl. Add olive oil and salt. Mix well and spread in an even layer on a baking sheet. Top with pieces of butter.
- Parsnip: 900 g
- Olive oil: 2 tablespoons
- Coarse salt: 1 teaspoon
- Butter: 2 tablespoons
3
Fry the parsnip for 20 minutes, then flip and fry for another 15 minutes until soft and golden.
4
Transfer to a plate, season with salt and pepper. Sprinkle with chopped parsley.
- Coarse salt: 1 teaspoon
- Flat-leaf (Italian) parsley: 20 g
