->Parmesan Parsnips <-

1 1/4Kgs parsnips

175g plain flour

50g freshly grated Parmesan cheese

Freshly milled salt & black pepper

Groundnut oil

a knob of butter

6, 200 degree C or 400 degree F

Combine the flour, salt, pepper and Parmesan cheese in a bowl. Use

potatoe peeler to peel the parsnips, then halve and quarter

lengthways. Remove the knotty/woody centre of the parsnip. Par cook

the parsnips by boiling in water for approx 3 mins. Drain the water

and while still warm (using tongs) coat the parsnips in the

flour/cheese mixture. Ensure quick and thorough coating of the

parsnips. It is at this stage the parsnips could be refrigerated

24 hours

To bake them use a solid roasting tin, ensure groundnut oil amd

the butter are sufficent to cover the base of the tin, and preheat

in the oven. Remove the tin and place over a low stove flame, ensure

the fat is now bubbling and (with tongs) the parsnips are placed

in the tin. Tilt and baste the parsnips, then return to the oven.

Bake for 20 mins, then turn over and drain the excess fat. Bake

for approx another 15-20 mins until crisp and golden.