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Crispy parsnips with maple syrup and Parmesan

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Crispy parsnips with maple syrup and Parmesan

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

Oil, for deep-frying
500 g parsnips, quartered lengthways
2 T maple syrup
50 g Parmesan, finely grated
Maldon salt, to taste
6 sage sprigs, deep-fried, to garnish

Method

Heat the oil in a deep saucepan. Fry the parsnips until soft on the inside and crispy on the outside. Drain on kitchen paper.

Toss with the maple syrup and Parmesan. Season and garnish with deep-fried sage.

Cook's note: If you’ve only ever had parsnips boiled and mashed (and there’s nothing wrong with that), you might want to upgrade your repertoire. Add a little variation to the usual playlist and fry them like potato chips. Maple syrup and Parmesan provide the perfect sweet-savoury foil to their earthy flavour.

Discover more winter veg recipes here.