Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Carrots and Parsnips

    Parmesan parsnips

    This is a staple in the freezer, usually because parsnips are on offer. Can't beet them with a nice bit of roast beef.

    
Parsnips
Parmesan, finely grated
Plain flour
Seasoning

    First peel and core the parsnips and chop into bite sized pieces. Put a large pan of salted water on to boil. Mix and season the parmesan and flour - you want a 50:50 mix.

    When the water is properly boiling, cook the parsnips for 3 to 4 mins in batches - lift them out and shake to fluff up. Toss them in the parmesan and flour mixture to coat them. At this point I lay them out on trays and freeze them.

    When it comes to cooking them - shallow fry them in groundnut oil to get a bit of colour, then roast in the oven for 15-20 mins until done.