Cody Casey
Parsnips are a root vegetable that can be eaten raw or cooked. They are commonly grown in cold climate regions, as they need a longer growing period to develop their sweet flavour. While they can be baked, steamed, or mashed, they are also delicious when pan-fried. This simple cooking method involves frying peeled and sliced parsnips in butter until they are browned and caramelized. Various seasonings can be added to enhance the flavour, such as salt, pepper, honey, or nutmeg. Pan-fried parsnips make a tasty and quick side dish that can be served during holidays or as part of a roast dinner.
| Characteristics | Values |
|---|---|
| Cooking Method | Pan-fried |
| Taste | Sweet, tasty, caramelized |
| Texture | Crispy, browned, tender |
| Ingredients | Parsnips, butter, oil, salt, pepper, honey, lemon, cumin, caraway seeds, nutmeg, rosemary, paprika, turmeric, coriander, smoked paprika, garlic, ginger, coconut milk, flour, seasoning salt |
| Time | 30 minutes or less |
| Nutritional Information | Gluten-free, nutritious |
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What You'll Learn
Pan-frying parsnips in butter
Preparation
First, prepare the parsnips by peeling and trimming them. For pan-frying, it is best to cut the parsnips into uniform pieces, either thin or thick rounds, or into fry-like shapes. If the parsnips are large, cut them in half lengthwise, then into half-moons about 1/4 inch thick.
Cooking
In a large saucepan, cover the parsnips with water and boil over medium-high heat until they are tender, which should take about 10 minutes. Drain the water and let the parsnips cool slightly.
Next, melt 2 tablespoons of butter in a heavy-bottomed skillet or frying pan over medium-low heat. Once the butter begins to foam, add the parsnip slices in a single layer. If your pan is not large enough to fit all the parsnips in one layer, cook them in batches.
Seasoning
Season the parsnips lightly with salt and pepper, or other spices of your choice, such as nutmeg or paprika. You can also add a touch of honey to sweeten them.
Frying
Cook the parsnips until they are golden brown on the underside, then flip them over and cook the other side until fork-tender and golden brown. Add the remaining butter to the pan and stir to coat the parsnips.
Serving
Serve the pan-fried parsnips warm, garnished with chopped parsley if desired. They can also be enjoyed cold or reheated.
With these simple steps, you can enjoy delicious, buttery, and slightly caramelized parsnips as a tasty side dish or snack.
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Adding spices to the parsnips
Parsnips can be cooked in a variety of ways, including boiling, steaming, frying, sautéing, roasting, and baking. They can be mashed and served like mashed potatoes, used as a thickening agent in soups and stews, or be the star ingredient in these dishes.
When it comes to pan-frying parsnips, there are several ways to incorporate spices to elevate the flavor of the dish. Here are some ideas and instructions for adding spices to your pan-fried parsnips:
Spiced Golden Pan-Roasted Parsnips
For this recipe, you'll need to peel and trim the parsnips before chopping them into fry-like shapes. The spices used in this recipe are turmeric, coriander, smoked paprika, and cumin. You can also add some coconut milk to the pan to infuse more flavor. Here are the steps to follow:
- Peel and chop an onion and sauté it for about 5 minutes.
- Grate or chop garlic and ginger, then add them to the onion. Sauté for another 5 minutes, stirring frequently.
- Turn up the heat to 3/4 of the maximum setting and add the parsnips, along with the spices.
- Pan-roast the parsnips for about 15 minutes or until they are tender, stirring often.
- Season with salt and pepper to taste, and garnish with parsley.
Butter-Fried Parsnips
This recipe involves coating the parsnips with seasoned flour before pan-frying them in butter. Here's how to make it:
- Boil the parsnips in water until they are tender, which should take about 10 minutes.
- In a plastic bag, combine flour and seasoning salt.
- Dip the parsnips in butter and then place them in the bag. Shake the bag to coat the parsnips with the seasoned flour.
- Heat butter in a skillet over medium-high heat.
- Fry the coated parsnips in the skillet until all sides are golden brown, turning them occasionally.
Seasoning with Salt and Pepper
If you're looking for a simpler approach to seasoning your pan-fried parsnips, you can stick to the basics: salt and pepper. After pan-frying your parsnips, you can sprinkle them with salt and pepper to taste. This combination adds a classic savory touch to your parsnips without overwhelming their natural flavor.
Feel free to experiment with different spices and herbs to find your favorite combinations. You can try adding a pinch of cayenne pepper for a spicy kick or mixing in some dried oregano or thyme for an earthy flavor. The possibilities are endless, so get creative and discover the spice blends that delight your taste buds!
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Boiling parsnips before frying
Boiling parsnips is a simple and quick way to enjoy their natural flavour. It is also a great way to prepare them before frying. Here is a step-by-step guide to boiling parsnips before frying:
Step 1: Prepare the parsnips
Start by trimming the root and leaf ends of the parsnips. Use a vegetable brush to scrub the parsnips while rinsing them under cool water. Peel any part of the outer parsnip that is not favourable to eating. You can also cut the parsnips into your desired shape and size.
Step 2: Boil the parsnips
Place the parsnips in a pot and fill it with enough water to cover them. You can also add salt to the water if desired. Bring the water to a boil, then reduce the heat to a simmer. Cook the parsnips for 5 to 15 minutes, or until they are tender. Drain the water and set the parsnips aside.
Step 3: Coat the parsnips
Place some all-purpose flour and seasoning salt in a resealable bag. You can also add other seasonings of your choice to the bag. Melt some butter and dip the parsnips into it, then place them in the bag. Shake the bag to coat the parsnips with the flour mixture.
Step 4: Fry the parsnips
Heat some butter in a skillet over medium-high heat. Once the butter starts to sizzle, add the coated parsnips to the skillet. Cook the parsnips, turning them occasionally, until they are golden brown on all sides.
Tips and Variations:
- You can also fry parsnip pieces in a high-heat cooking oil instead of butter. Simply add more oil to the skillet than you would for sautéing, creating a shallow layer of oil in the pan.
- Try adding spices such as turmeric, coriander, smoked paprika, and cumin to the parsnips while frying for extra flavour.
- Parsnips can also be boiled and mashed, similar to mashed potatoes. Simply boil equal amounts of peeled and cut-up parsnips and potatoes until tender, then drain and mash with butter, milk, and grated Parmesan. Season with salt and pepper to taste.
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Pan-roasting parsnips
To pan-roast parsnips, start by peeling and trimming them. Then, chop them into fry shapes and set them aside. You can also boil the parsnips first, before frying, to ensure they are tender. Next, heat some butter in a large skillet over medium-high heat. You want the butter to begin foaming and turning light brown, but be careful not to burn it. Now, add your parsnips to the pan, ensuring they are in a single layer. You may need to cook them in batches. Season with salt and pepper and cook until they are golden brown, then flip them over and season the other side.
You can also add other flavours to your parsnips. Parsnips go well with honey, lemon, cumin, caraway seeds, garlic, ginger, turmeric, coriander, smoked paprika, and cumin. You can also coat the parsnips in seasoned flour before frying, and they are delicious when browned in bacon drippings, although this is not a healthy option!
Finally, serve your parsnips warm, or chill and reheat any leftovers.
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Deep-frying parsnip strings
Prepare the Parsnips:
First, gather 8 to 10 large parsnips. You will mainly be using the top ends of the parsnips for deep-frying, as the thinner bottom ends are better suited for other cooking methods. Using a knife, cut off the bottom thin part and the top where the greens were. You can choose to peel the parsnips if desired. Next, cut the parsnip strings into manageable lengths using scissors. Aim for lengths between 6 and 18 inches; there is no need to be exact.
Prepare the Oil and Seasonings:
Deep-frying requires a significant amount of oil. For best results, use a full quart of tallow or another suitable oil with a high smoke point. Attach a thermometer to the side of your Dutch oven or pot, ensuring it reaches all the way to the bottom. Place the pot on medium-high heat and begin melting and heating the tallow. The ideal temperature range for frying is between 350 and 370 degrees Fahrenheit. While the oil heats up, prepare your desired seasonings by combining them in a bowl.
Deep-Frying Process:
Once the oil reaches the desired temperature, you are ready to start frying. Using tongs, gently place a portion of the parsnip strings into the hot oil. The temperature will drop, but it will gradually rise again. Keep a close eye on the parsnips and adjust the heat as needed to maintain the ideal temperature range. Fry the parsnips until they are a perfect golden brown. Avoid overcooking, as they can turn too white and lose their crispness, or become burnt if left for too long. Turn them a couple of times during frying to ensure even cooking. Approximately 3 to 4 minutes of frying time should be sufficient.
Final Touches:
When the parsnip strings are golden and crispy, carefully remove them from the pot using tongs or a slotted spoon. Place them on a paper-towel-lined cookie sheet to drain the excess oil. Sprinkle the fried parsnip strings with your desired seasonings while they are still hot. Serve and enjoy!
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Frequently asked questions
First, peel and trim the parsnips, then chop them into fries. Boil the parsnips in water in a saucepan for about 10 minutes. Drain the water and dip the parsnips in butter. Combine flour and seasoning salt in a plastic bag and shake the bag to coat the parsnips with the seasoned flour. Heat butter in a large skillet over medium-high heat. When the butter starts to sizzle, add the parsnips and cook until golden brown.
Pan-frying parsnips should take about 30 minutes or less.
Parsnips are high in sugar and can easily over-caramelise, so use a timer to prevent burning. You can also add honey and lemon or seeds such as cumin or caraway seeds.
