- 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.