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Parmesan crumbed parsnips with Romesco sauce

Method

 

  • Cook the parsnips in boiling water until almost tender. Then drain very well, pat dry and set aside.
  • At the same time, gently fry the almonds in a little hot olive oil until golden.
  • Then process the almonds with the roasted capsicum, soft dried tomatoes, chilli paste, sherry vinegar, hot water, garlic and a good slurp of olive oil until well combined.
  • Combine the Panko crumbs with parmesan and the paprika in a large bowl. Whisk the eggs with milk in another bowl, and put some flour in a third bowl.
  • Then dust the parsnips in flour, dip in the egg wash and evenly crumb.
  • Heat vegie oil in a deep fryer (or large heavy-bottomed pot) to 180°C and deep fry the parsnips, in batches, until golden all over. Drain well on kitchen paper towels.
  • Sprinkle the parsnips with salt and serve with the sauce in a small bowl on the side.

 

Ingredients

 

  • 4-6 smallish parsnips, peeled & cut in 4 lengthways
  • olive oil
  • 40 gm blanched almonds
  • 75 gm roasted capsicums
  • 75 gm soft dried tomatoes
  • 1 heaped tspn chilli paste
  • 1-1½ tbsp sherry (or red wine) vinegar
  • 1 tbsp hot water
  • 1 large garlic clove, crushed
  • Panko crumbs
  • freshly grated parmesan
  • 1 heaped tspn smoked paprika
  • 2 large eggs
  • ½ cup milk
  • plain flour
  • vegetable oil for deep frying
  • sea salt

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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