Side Servings

Crispy parsnips with maple syrup and Parmesan

10 minutes
10 minutes
Wine/Spirit Pairing
Woolworths Ken Forrester Chenin Blanc Noble Late Harvest

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  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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