- 2 pounds [1 kg] parsnips
- Salted water
- 1/4 cup [60 mL] all-purpose flour
- 1/2 teaspoon [2.5 mL] salt
- 1/3 teaspoon [2.5 mL] black pepper
- 1/4 cup [60 mL] canola or corn oil
- 1 teaspoon [5 mL] basil
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- Preheat oven to 425°F [220°C].
- Peel and trim parsnips; cut into 2 x 1/2-inch [5 x 1-cm] chunks.
- Into a large saucepan, cover parsnip chunks with salted water; bring to a boil, over high heat.
- Lower heat to medium-low; simmer, covered, for 5 minutes.
- Drain well; set aside.
- Into a large bowl, combine flour, salt and black pepper.
- Toss in parsnip chunks, until well coated.
- Pour canola or corn oil into a 13 x 9-inch [3-L] baking pan; warm-up pan into preheated oven for 5 minutes, until hot.
- Add parsnips to hot oil; sprinkle with basil.
- Bake into preheated oven for 35 to 40 minutes, turning occasionally, until golden brown and crisp.
- Drain onto paper toweling; serve hot.
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