Cheese-Crusted Fried Parsnip Strips With Romesco Sauce Recipe

Name: Cheese-Crusted Fried Parsnip Strips With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g parsnips, peeled; 40 g white breadcrumbs made from semi-stale bread; 75 g parmesan cheese, freshly grated; ¼ teaspoon cayenne pepper; 1 large egg, beaten; flour, for coating; oil (for frying, a neutral-flavoured oil, such as sunflower or groundnut); 40 g blanched almonds; 4 tablespoons olive oil; 1 large garlic clove, chopped; 1 small dried chili; 75 g semi-dried tomatoes from a jars, drained; 75 g piquillo peppers from a jars, drained; 1 tablespoon sherry wine vinegar

Servings: persons

350 g parsnips, peeled
40 g white breadcrumbs made from semi-stale bread
75 g parmesan cheese, freshly grated
¼ teaspoon cayenne pepper
1 large egg, beaten
flour, for coating
oil (for frying, a neutral-flavoured oil, such as sunflower or groundnut)
40 g blanched almonds
4 tablespoons olive oil
1 large garlic clove, chopped
1 small dried chili
75 g semi-dried tomatoes from a jars, drained
75 g piquillo peppers from a jars, drained
1 tablespoon sherry wine vinegar

1
For the romesco sauce, gently fry the almonds in 1 teaspoon of the olive oil until golden.
2
Allow them to cool, then tip them into a food processor and add the garlic, chilli, tomatoes, peppers, vinegar and the rest of the oil and 1 tablespoon of hot water.
3
Grind to a nubbly puree and then add salt to taste.
4
Adjust the quantity of vinegar if you want a sharper flavour.
5
Cut the parsnips into finger lengths, and steam until tender, then set aside to cool on a plate.
6
Mix the breadcrumbs with the cheese, cayenne and some salt in a shallow dish.
7
Have the beaten egg ready in a similar dish, and the flour in another one.
8
To coat the parsnips, first dip the strips in flour, then in the egg and, finally, turn them through the breadcrumb and cheese mixture.
9
To fry the parsnip strips, either use a deep-fat fryer or a deep frying pan containing a 2cm depth of oil.
10
Heat the oil to 170C in the deep-fat fryer or, if using the frying pan method, until a small cube of bread turns golden in a minute or so.
11
Fry the parsnips in the hot oil, in batches, for 2-3 minutes until crisp and golden, then briefly drain on kitchen paper.
12
Serve at once, with the romesco sauce alongside.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 350 g parsnips, peeled, 40 g white breadcrumbs made from semi-stale bread, 75 g parmesan cheese, freshly grated, ¼ teaspoon cayenne pepper, and more.

Yes, Cheese-Crusted Fried Parsnip Strips With Romesco Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese-Crusted Fried Parsnip Strips With Romesco Sauce

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