The Crispiest Roasted Parsnips

INGREDIENTS:

• 4–5 parsnips
• Oil, for roasting (around 3–4 Tbsp, enough to cover the base of the tray)
• 1 tsp salt (for the boiling water)
• 1 Tbsp flour
• 1 tsp baking soda
• Salt and pepper, to season
• Fresh thyme, to serve (optional)

INSTRUCTIONS:

1. Preheat the oven to 190°C.
2. Chop the parsnips into large chunks. Cut the thicker ends in half (or quarters if very large) and leave the thinner ends whole.
3. Bring a large pot of water to the boil. Add the salt and baking soda, then add the parsnips. Cook for 6–8 minutes, until very fork tender.
4. Remove with a slotted spoon and let them steam dry for a few minutes.
5. Once dry, sprinkle over the flour and gently toss with your hands to coat evenly. Add a little more flour if needed, then season with salt and pepper. Set aside while the oil heats.
6. Add a good layer of oil to a baking dish (enough to cover the base) and place it in the oven until the oil is piping hot.
7. Carefully add the parsnips to the hot tray and roast for 20 minutes. Turn them, then roast for another 20 minutes until golden and crispy.
8. Remove from the oven and season with a little extra salt and fresh thyme if you like.