As many parsnips as you wish
Egg for nipping
Seasoned breadcrumbs, for dipping
How to make this recipe:
Cut parsnips in half long way, after peeling, then cut into small portions. Boil till tender, drain water. Beat eggs till runny, but not stiff. Mix breadcrumbs with seasoning your choice of flavours.
Dip parsnips into egg, then into seasoned breadcrumbs and pop into oven and bake till golden brown on all sides, in a lightly greased oven dish. Turn parsnips often. Notes: Note: I have offten cooked them in a frying pan, if I did not have the oven on, either way they are a lovely change. This makes a good side dish to any main course.
Prep time: 1-1/2 hours
Recipe from: Alamay Wood
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