Roast potato and parsnip will be extra crispy and crunchy if coated in 1 ingredient
Widely celebrated for her culinary expertise, Mary Berry is renowned for her dessert recipes, but she's equally adept at creating savoury dishes.
The renowned cook has revealed her kitchen secrets to followers, including her foolproof method for achieving perfectly crispy potatoes and parsnips. It appears that simply coating these root vegetables in oil won't guarantee that coveted crunchiness.
Mary has shared how semolina is the crucial component for flawlessly roasted vegetables. She generously coats potatoes and parsnips with it to create that delightful crunch and incorporates a hint of thyme.
Plus, parsnips are a wonderful complement to any Sunday dinner, reports the Express.
In her cookbook Love to Cook, she explained her recipe: "Crunchy sweet parsnips are the perfect side dish. The addition of semolina gives them a lovely crispy outside."
"With the addition of semolina, these golden parsnips become extra crisp in the oven. Throw some in with your roast potatoes for something a bit different this Sunday."
Mary's method for preparing roast potatoes and parsnips is "easy" and can be completed in less than 30 minutes.
Mary Berry's crunchy roast potatoes and parsnips recipe
Ingredients
Four large parsnips
Three tablespoons of sunflower oil
25g of semolina
One tablespoon of paprika
One tablespoon of chopped fresh thyme
Method
Then, heat your oven to 220C/200C fan/Gas 7. Pour a tablespoon of oil into a roasting tin and place it in the oven for five minutes to warm through.
Pour the remaining oil into a separate bowl and season your parsnips with salt and black pepper.
Mix the semolina, paprika, and thyme in a small bowl and cover the parsnips with this mixture.
Next, lay out the parsnips in a single layer in the roasting tin containing the hot oil.
Roast them for roughly 20 minutes, flipping them halfway through until they turn golden and crisp.
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