Badger Kitten
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Mrs M wanted the recipe for cheesy parsnips, which was what I was cooking when I burned myself on the roasting tin to dramatic effect. So here ya go.
(It also works with sweet potatoes or swede.)
3oz freshly grated hard cheese ( I use strong cheddar, or red leicester is nice, or parmesan if you are feeling posh)
4oz flour ( plain)
oil for baking
butter ( knob)
2lbs parsnips ( or swede or sweet potatoes)
Oven goes on at 200o.
Mix flour and cheese in bowl with lots of black pepper ( and cayenne if you like, or dried herbs - thyme is nice)
Peel parsnips, halve and quarter them lengthways, (so they are like fat chips.) Boil with enough water to cover them and a lid on for about 3 minutes. Fish them out, a few at a time and drop them into the cheesey/floury mixture, using tongs, making sure they are coated. Stick them on a tray or a plate or chopping board once they have been coated.
IMPORTANT: FLOUR/CHEESE MIX ONLY STICKS TO THEM WHEN THEY ARE STEAMING HOT SO JUST DO A FEW AT A TIME AND USE TONGS
Once they are all coated you can freezer or fridge them, and you can keep any leftover cheese mix in a sealed plastic bag in the fridge. YOu got to have lots to coat the parsnips though.
Heat some oil and butter in roasting tin on top of stove until it is sizzling, put the parsnips in the tin ( using tongs if you don't want to injure yourself like I did) and baste them with oil and shove in the oven for 20 minutes, get them out and turn them, cook for another 15-20 minutes or until they are crunchy and golden.
When you get them out the oven don't use a pathetically thin wet teatowel like I did. Use oven gloves. That way you won't end up in agony and having to guzzle whisky til 3am to cope with the pain.
Parsnips are best after there has been a frost but they nice now and dead cheap in season.
(It also works with sweet potatoes or swede.)
3oz freshly grated hard cheese ( I use strong cheddar, or red leicester is nice, or parmesan if you are feeling posh)
4oz flour ( plain)
oil for baking
butter ( knob)
2lbs parsnips ( or swede or sweet potatoes)
Oven goes on at 200o.
Mix flour and cheese in bowl with lots of black pepper ( and cayenne if you like, or dried herbs - thyme is nice)
Peel parsnips, halve and quarter them lengthways, (so they are like fat chips.) Boil with enough water to cover them and a lid on for about 3 minutes. Fish them out, a few at a time and drop them into the cheesey/floury mixture, using tongs, making sure they are coated. Stick them on a tray or a plate or chopping board once they have been coated.
IMPORTANT: FLOUR/CHEESE MIX ONLY STICKS TO THEM WHEN THEY ARE STEAMING HOT SO JUST DO A FEW AT A TIME AND USE TONGS
Once they are all coated you can freezer or fridge them, and you can keep any leftover cheese mix in a sealed plastic bag in the fridge. YOu got to have lots to coat the parsnips though.
Heat some oil and butter in roasting tin on top of stove until it is sizzling, put the parsnips in the tin ( using tongs if you don't want to injure yourself like I did) and baste them with oil and shove in the oven for 20 minutes, get them out and turn them, cook for another 15-20 minutes or until they are crunchy and golden.
When you get them out the oven don't use a pathetically thin wet teatowel like I did. Use oven gloves. That way you won't end up in agony and having to guzzle whisky til 3am to cope with the pain.
Parsnips are best after there has been a frost but they nice now and dead cheap in season.
